Improving the Quality of Low Fat Cheddar Cheese

End of Project ReportThe aims of this study were to elucidate the contribution of fat to cheese biochemistry and texture and to improve the texture and flavour of half-fat Cheddar cheese by modifications in make procedure, the addition of a fat mimetic, and/or the use of novel starter cultures/bacterial culture adjuncts. The main conclusions were as follows: A 'Moorepark Process' has been established for the production of half-fat Cheddar cheese with improved sensory acceptability. The flavour and texture of half-fat (17% w/w) Cheddar was improved by modification of the cheesemaking procedure and/or ripening conditions and through the use of novel starter cultures and/or bacterial culture adjuncts. Extensive databases have been compiled on: the effects of fat on the compositional, microbiological, biochemical, rheological and sensory properties of, and the yield of, Cheddar cheese. the compositional, biochemical and sensory characteristics of commercial Cheddar cheeses of different fat levels, available on the Irish and UK markets. Reduction in the fat level of Cheddar cheese resulted in a marked deterioration both in texture and flavour due to: increases in cheese hardness and fracture stress, indicating that the cheese became more elastic, tough and less amenable to mastication. a higher ratio of secondary-to-primary proteolysis a reduction in the level of primary proteolysis and an increase in the concentration of hydrophobic peptides which are conducive to bitterness.Department of Agriculture, Food and the Marin

The Effects of Processing and Ripening on the Quality of Pizza Cheese

End of Project ReportThe main aims of this project were to quantify the changes in fuctionality during maturation of cheese and to develop an understanding of the factors which mediate the development of functionality. The approach to achieving these objectives involved the establishment of a suitable pilot plant production procedure for low moisture Mozzarella, developing and/or adapting existing methods for objective evaluation of the functional properties of pizza cheeses, and evaluating the effects of ripening and variations in cheesemaking conditions (e.g. pH at stretching) on the composition, yield and functionality of low moisture Mozzarella cheese. The main conclusions were as follows: The technology for developing low moisture Mozzarella cheeses, with different compositions and functionalities, via alteration of cheesemaking parameters, has been developed. A database has been established on the storage-related changes that occur in texture, proteolysis and functionality of low moisture Mozzarella cheeses of different compositions. In addition an extensive database on the compositional, biochemical, microstructural, rheological and/or functional properties of different commerical cheeses - low moisture Mozzarella, Cheddar and analogue pizza cheese, has been compiled. The functionality of low moisture Mozzarella changes markedly on storage/ripening at 4ºC. Initially, during the first 5-10 days of storage, the functionality of the baked cheese is poor but then improves on further storage as reflected by reductions in melt time and apparent viscosity (chewiness) and increases in stretchability and flowability. The changes in functionality are mediated by storage-related increases in pH, proteolysis, protein-bound water and free oil in the cheese. On prolonged storage (e.g. > 60 d at 4ºC), the cheese functionality becomes impaired as the shredded cheese develops an increased susceptibility to clumping/balling which makes it difficult to dispense the cheese onto the pizza pie and achieve a uniform surface distribution. Moreover, the baked cheese tends to exude excess free oil and loses its desired level of chewiness attaining a 'soupy' consistency. Novel methods were developed/adapted to objectively quantify functionality in the raw (susceptibility of shredded cheese to clump) and cooked (stretchability, chewiness, viscoelasticity) cheeses.Department of Agriculture, Food and the Marin

Biochemical and Functional Relationships in Cheese.

End of Project ReportCheese is used extensively in cooking applications, mainly because of its flavour and heat-induced functionality, which is a composite of different attributes such as softening, flow and stretch. The functional attributes of cooked cheese generally have a major impact on the quality of foods in which cheese is included as an ingredient, e.g. pizza pie. Owing to its importance in cookery applications, numerous studies have been undertaken on the effects of different factors on the age-related changes in the functionality of cooked cheese, especially Mozzarella, and to a lesser extent, Cheddar and processed cheese. These studies have shown that the functionality of natural cheese is dynamic, with the different functional attributes undergoing marked changes during ripening, and, for a given cheese variety, the desired functional attributes are optimum within a specific time frame during maturation. The time at which the cheese becomes functional and the width of the window - and hence the functional shelf-life, are affected by the extent of chemical changes, including the increase in proteolysis and the ratio of bound to free moisture. The main aims of this project were to investigate the effects of the following on the age-related changes in heat-related functional attributes (e.g. stretchability, fluidity) of cheese: * fat reduction, * the degree of fat emulsification, * the pH and calcium content and their interaction, * the correlation between proteolysis and functional attributes, especially attributes other than flowability, e.g. rheological properties of raw cheese, stretchability of heated cheese, and * the age-related changes in the functionality of cheeses other than Mozzarella, e.g. analogue pizza cheese and Emmental. At the outset of this project, comparatively little information was available on the effects of the above parameters on the age-related changes in heatinduced functional attributes (e.g. stretchability, fluidity) of cheese, especially for varieties other than Mozzarella.Department of Agriculture, Food and the Marin

Forty years of Leiden environmental science: the history of the Leiden Institute of Environmental Sciences (CML) 1978-2018

Forty years of Leiden environmental sciences relates the story of CML, today one of the Faculty of Science’s eight institutes but with its roots in a more or less in dependent group of ex-activists within the university. Back in the day, many of those at the top of the university would probably have had trouble accepting that ‘those upstarts’ would still be around forty years on – not locked away in some cubbyhole with their stencil duplicator, but as a professor, assistant professor or even a dean. Today they are professors emeritus or have retired: Helias Udo de Haes, Wouter de Groot, Gerard Barendse, Gjalt Huppes, Gerard Persoon, Hans de Iongh and Jan Boersema – which doesn’t stop most of them just carrying on working. And a new generation of environmental scientists is now leading CML’s research and teaching: Geert de Snoo, Arnold Tukker, Martina Vijver, Peter van Bodegom, Jeroen Guinée, Ester van der Voet and René Kleijn.Industrial EcologyConservation Biolog

An agenda for integrated system-wide interdisciplinary agri-food research

© 2017 The Author(s)This paper outlines the development of an integrated interdisciplinary approach to agri-food research, designed to address the ‘grand challenge’ of global food security. Rather than meeting this challenge by working in separate domains or via single-disciplinary perspectives, we chart the development of a system-wide approach to the food supply chain. In this approach, social and environmental questions are simultaneously addressed. Firstly, we provide a holistic model of the agri-food system, which depicts the processes involved, the principal inputs and outputs, the actors and the external influences, emphasising the system’s interactions, feedbacks and complexities. Secondly, we show how this model necessitates a research programme that includes the study of land-use, crop production and protection, food processing, storage and distribution, retailing and consumption, nutrition and public health. Acknowledging the methodological and epistemological challenges involved in developing this approach, we propose two specific ways forward. Firstly, we propose a method for analysing and modelling agri-food systems in their totality, which enables the complexity to be reduced to essential components of the whole system to allow tractable quantitative analysis using LCA and related methods. This initial analysis allows for more detailed quantification of total system resource efficiency, environmental impact and waste. Secondly, we propose a method to analyse the ethical, legal and political tensions that characterise such systems via the use of deliberative fora. We conclude by proposing an agenda for agri-food research which combines these two approaches into a rational programme for identifying, testing and implementing the new agri-technologies and agri-food policies, advocating the critical application of nexus thinking to meet the global food security challenge

The Hemorrhagic Coli Pilus (HCP) of Escherichia coli O157:H7 Is an Inducer of Proinflammatory Cytokine Secretion in Intestinal Epithelial Cells

Enterohemorrhagic Escherichia coli (EHEC) O157:H7, the causative agent of hemorrhagic colitis and the hemolytic uremic syndrome (HUS), produces long bundles of type IV pili (TFP) called hemorrhagic coli pili (HCP). HCP are capable of mediating several phenomena associated with pathogenicity: i) adherence to human and bovine epithelial cells; ii) invasion of epithelial cells; iii) hemagglutination of rabbit erythrocytes; iv) biofilm formation; v) twitching motility; and vi) specific binding to laminin and fibronectin. HCP are composed of a 19 kDa pilin subunit (HcpA) encoded by the hcpA chromosomal gene (called prepilin peptidase-dependent gene [ppdD] in E. coli K-12).In this study we investigated the potential role of HCP of E. coli O157:H7 strain EDL933 in activating the release of pro- and anti-inflammatory cytokines from a variety of host epithelial cells. We found that purified HCP and a recombinant HcpA protein induced significant release of IL-8 and TNF-alpha, from cultured polarized intestinal cells (T84 and HT-29 cells) and non-intestinal HeLa cells. Levels of proinflammatory IL-8 and TNF-alpha, but not IL-2, IL6, or IL-10 cytokines, were increased in the presence of HCP and recombinant HcpA after 6 h of incubation with >or=50 ng/ml of protein, suggesting that stimulation of IL-8 and TNF-alpha are dose and time-dependent. In addition, we also demonstrated that flagella are potent inducers of cytokine production. Furthermore, MAPK activation kinetics studies showed that EHEC induces p38 phosphorylation under HCP-producing conditions, and ERK1/2 and JNK activation was detectable after 3 h of EHEC infection. HT-29 cells were stimulated with epidermal growth factor stimulation of HT-29 cells for 30 min leading to activation of three MAPKs.The HcpA pilin monomer of the HCP produced by EHEC O157:H7 is a potent inducer of IL-8 and TNF-alpha release, an event which could play a significant role in the pathogenesis of hemorrhagic colitis caused by this pathogen

Androgen receptor expression in male breast carcinoma: lack of clinicopathological association

Androgen receptor (AR) expression was retrospectively analysed in 47 primary male breast carcinomas (MBCs) using a monoclonal antibody on formalin-fixed, paraffin-embedded tissues. AR immunopositivity was detected in 16 out of 47 (34%) cases. No association was found with patient age, tumour stage, progesterone receptor (PGR) or p53 protein expression. Well-differentiated MBCs tended to be AR positive more often than poorly differentiated ones (P= 0.08). A negative association was found between ARs and cell proliferative activity: MIB-1 scores were higher (25.4%) in AR-negative than in AR-positive cases (21.11%; P= 0.04). A strong positive association (P= 0.0001) was found between ARs and oestrogen receptors (ERs). In univariate analysis, ARs (as well as ERs and PGRs) were not correlated with overall survival; tumour histological grade (P= 0.02), size (P= 0.01), p53 expression (P= 0.0008) and MIB-1 scores (P= 0.0003) had strong prognostic value. In multivariate survival analysis, only p53 expression (P= 0.002) and histological grade (P= 0.02) retained independent prognostic significance. In conclusion, the lack of association between AR and most clinicopathological features and survival, together with the absence of prognostic value for ER/PGR status, suggest that MBCs are biologically different from female breast carcinomas and make it questionable to use antihormonal therapy for patients with MBC. © 1999 Cancer Research Campaig