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Novel use of Penicillium nalgiovense on stuffed semi–hard and hard cheeses
(Elsevier Science, 2019-08)
Penicillium nalgiovense is not used intentionally by the dairy industry although it is a well-known species for meat products. The aim of this study was to select P. nalgiovense strains characterized in their genetic ...
Cheeses from Argentina
(John Wiley & Sons Limited, 2018)
The dairy industry in Argentina is highly developed and is one of the most modern of Latin America. It is concentrated in the central and east-central parts of the country, in Córdoba, Santa Fe, and Buenos Aires ...
The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
(Sociedade Brasileira Ciencia e Tecnologia de Alimentos, 2019-09)
During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the ...
Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese
(Elsevier, 2006-08)
Two probiotic strains, Lactobacillus acidophilus and Lactobacillus paracasei subsp. paracasei, were used as adjunct cultures in semihard cheesemaking experiments, in order to study their influence on proteolysis during ...
Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
(American Dairy Science Association, 2009-06)
The individual contribution of six strains of probiotic bacteria (three of Lactobacillus acidophilus and three of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses ...
Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteriaPovećanje udjela konjugirane linolne kiseline i poboljšanje senzorskih svojstava argentinskih polutvrdih kozjih sireva primjenom nativnih bakterija mliječne kiseline
(Croatian Dairy Union, 2019-09)
In this study the physicochemical, microbiological, and fatty acid compositions together with the specific esterase activities of semi-hard goat cheeses made from native strains as starter and adjunct cultures were evaluated ...
Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
(Elsevier, 2009-08)
The influence of three probiotic strains (Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis) in semi-hard cheese proteolysis patterns was assessed. Probiotics were inoculated both as single ...
Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)
(Elsevier B.V., 2015-10-01)
The Evolved Gas Analysis (EGA) is a group of techniques (in this case coupled TG-DSC and FTIR) that can provide information regarding mass changes, exothermal and endothermal events, as well as gaseous products that are ...