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Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures
trans fatty acids milk drinks storage time
2016/12/9
The effect of the applied starter cultures and storage time of fermented milk drinks on the content of cis-9, trans-11 octadecadienoic acid (CLA), as well as trans isomers of C18:1 and C18:2 acids wer...
The Effect of Homogenized Lactic Cultures on The Development of Proteolysis in Kashar Cheese
Homogenized Lactic Cultures Proteolysis Kashar Cheese
2009/5/20
The goal of the study was to determine the effect of homogenization of lactic cultures at 30MPa on the development of proteolysis in Kashar cheese during ripening. The cultures Lactococcus lactis subs...
Volatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures
fermented milk starter culture volatile organic compounds
2009/3/4
The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi) samples and those produced by various yeasts, lactic acid bacteria (LAB) and yeast/ LAB combinations were deter...
Textural Properties of Yogurt Made with Encapsulated Nonropy Lactic Cultures
yogurt firmness syneresis
2008/7/25
The effects of encapsulated strains of lactic acid bacteria on the textural properties of yogurt were determined. Yogurt made with encapsulated nonropy single strains of lactobacilli exhibited the low...
Characterization of Mesophilic Mixed Starter Cultures Used for the Manufacture of Aged Cheddar Cheese
dairy phage Lactococcus lactis subsp cremoris
2008/4/1
Seventy-one different Lactococcus lactis subsp. cremoris strains were isolated from seven mesophilic mixed starters used in the manufacture of aged Cheddar cheese in Canada. Based on plasmid profiles ...
Characteristics of Manchego Cheese Manufactured from Raw and Pasteurized Ovine Milk and with Defined-Strain or Commercial Mixed-Strain Starter Cultures
Manchego cheese defined-strain starter commercial mixed-strain starter
2008/3/31
Microbiological, chemical, rheological, and sensory characteristics of Manchego cheese manufactured with raw or pasteurized milk and with a defined-strain starter culture made up of four Lactococcus l...
Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening
Cheddar Lactobacillus adjuncts proteolysis sensory properties
2008/3/28
Cheddar cheeses were manufactured in open vats to study the influence of adjunct cultures of mesophilic lactobacilli on proteolysis and the development of sensory characteristics during ripening. Pair...
Exopolysaccharide Production and Texture-Promoting Abilities of Mixed-Strain Starter Cultures in Yogurt Production
yogurt exopolysaccharide mixed-strain starter culture
2008/3/27
An exopolysaccharide-producing strain of Lactobacillus delbrueckii ssp. bulgaricus (CNRZ 1187) and two colonial white and pink variants were grown in skim milk in association with a strain of Streptoc...
Incidence of Inducible Bacteriophage in Lactobacillus helveticus Strains Isolated from Natural Whey Starter Cultures
Lactobacillus helveticus lysogeny bacteriophage starter cultures
2008/3/27
We studied the incidence of inducible Lactobacillus helveticus strains among 74 isolates from natural whey starter cultures that are used for the production of Italian Grana and Provolone cheeses. Mit...
Inhibition of Yogurt Starter Cultures by Jenseniin G, a Propionibacterium Bacteriocin
bacteriocin yogurt jenseniin G acid control
2008/3/27
Jenseniin G, a heat-stable bacteriocin that is produced by Propionibacterium jensenii P126 (ATCC 4872), inhibits Lactobacillus delbrueckii ssp. bulgaricus NCDO 1489. The purpose of this investigation ...
Effect of Exopolysaccharide-Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese
Mozzarella cheese low fat moisture polysaccharide capsule
2008/3/27
Low fat (6%) Mozzarella cheese was made in 10-L vats using an exopolysaccharide-producing starter culture consisting of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. A cont...
Mixed Cultures of Proteinase-Positive and Proteinase-Negative Strains of Lactococcus lactis in Milk
Lactococcus lactis proteinase mixed culture milk
2008/3/26
Twenty-four mixed cultures of nonisogenic proteinase-positive and proteinase-negative strains of Lactococcus lactis (initial ratio, 1:9) were grown in milk. The proteinase-negative strains were system...
Performance of Commercial Cultures in Fluid Milk Applications
bifidobacteria lactobacilli Streptococcus thermophilus probiotics
2008/3/26
Six Lactobacillus acidophilus, 5 Bifidobacterium, and 6 Streptococcus thermophilus strains were studied for characteristics that are important to activity and stability in unfermented fluid milk produ...
Indirect Conductance for Measurements of Carbon Dioxide Produced by Streptococcus salivarius ssp. thermophilusTJ 160 in Pure and Mixed Cultures
indirect conductance carbon dioxide Streptococcus salivarius ssp. thermophilus Lactobacillus
2008/3/22
The CO2 produced by Streptococcus salivarius ssp. thermophilus TJ 160 during urea hydrolysis was estimated using indirect conductance measurements in pure culture and in mixed cultures with Lactobacil...
Influence of Bile on ß-Galactosidase Activity of Component Species of Yogurt Starter Cultures
bile Lactobacillus delbrueckii ssp. bulgaricus Streptococcus salivarius ssp. thermophilus ß beta -galactosidase activity
2008/3/22
The influence of bile on ß-galactosidase activity and the cellular integrity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. themphilus were tested. Two strains (O...