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Probiotic cultures in the cheese industry
(Wageningen Academic Publishers, 2013)
The microbial community has many important functions in the intestinal ecosystem. The different populations of this community establish interactions that keep them in a state of dynamic equilibrium which disturbance may ...
Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli
(Sage Publications Ltd, 2019-10)
The aim of this study was to manufacture pasta filata cheeses added with two probiotic lactobacilli: Lactobacillus rhamnosus GG and Lactobacillus acidophilus LA5, either individually or combined, and to evaluate the effect ...
Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations
(Springer, 2016-08)
Using solid-phase microextraction and gaschromatography-mass spectrometry (SPME-GC-MS) procedure, volatile compoundswere studied during ripening of Reggianito cheeses stored under differenttemperature-time combinations. ...
Desarrollo de fermentos adjuntos para quesería a partir de bacterias lácticas no pertenecientes al fermento
(2009-03-12)
Las bacterias lácticas no pertenecientes al fermento (NSLAB) crecen espontáneamente en todos los quesos y podrían ser la causa de la mayoría de los defectos en quesería industrial. El empleo de fermentos adjuntos de cepas ...
Processed Cheese: Relevance For Low Sodium Cheese Development
(Nova Science Publishers, Inc., 2011)
Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
(Wiley Blackwell Publishing, Inc, 2018-05)
Milk processing conditions can exert a large influence on the quality of acid-coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory ...
Sorption isotherms and thermodynamic properties of grated Parmesan cheese
(Wiley-Blackwell, 2016-01-01)
This study focuses on isotherms, isosteric heat of sorption and enthalpy-entropy mechanism of water sorption of grated Parmesan cheese at simulating conditions of storage and drying processes. Isotherms were determined by ...
Utilização de fermento lático endógeno em queijo mussarela
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosGestão da Qualidade na Tecnologia de AlimentosUTFPR, 2015-09-12)
The Mozzarella cheese is a milk-derived high demand, making it viable and attractive improvement of its processing technology as well as the use of new elements for its production. In this context, there is the possibility ...
Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese
(Wiley Blackwell Publishing, Inc, 2017-11)
The aim of this study was to produce and evaluate a soft cheese fortified with zinc and with cholesterol-reduced content. To meet this objective, a cream base was prepared, from which cholesterol was removed using ...
Novel cheese production by incorporation of sea buckthorn berries (Hippophae rhamnoides L.) supported probiotic cells
(Elsevier Science, 2017-06)
Sea buckhorn berries (SBB, Hippophae rhamnoides L.) were used as a novel support for immobilisation of the probiotic strain L. casei ATCC 393. The biocatalyst was employed for the development of a bioprocess for feta-type ...