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Studies on a fast method for determining the yield in the production of Argentinean sheep cheeses
(Elsevier, 2008-04)
A modified previously developed method was used to predict cheese yield from a small volume of sheep milk. Bulk milk samples were collected from a herd of Pampinta sheep throughout lactation. Yields predicted with this ...
Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses
(Elsevier Science, 2020-12-16)
A metagenome-based approach was used to assess the taxonomic affiliation and functional potential for bacteriocin production of the bacterial community in cow's milk artisanal cheeses from Northwestern Argentina. Three ...
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 ...
Streptococcus thermophilus phage monitoring in a cheese factory: Phage characteristics and starter sensitivity
(Elsevier, 2009-08)
Nineteen Streptococcus thermophilus phages isolated from an Argentinean cheese plant were studied regarding their host range, morphology, packaging mechanism and nucleotide sequence of the variable region VR2 (one of the ...
The role of propionibacteria in the volatile profile of Pategrás cheeses
(EDP Sciences, 2016-07)
Pategrás is a typical semi-hard cheese of Argentina. Over the years, successive technological changes have been applied to its manufacture, being the addition of propionibacteria (PAB) one of the most relevant. The aims ...
Biochemical and microbiological changes throughout the ripening of Argentinean fresh goat's milk cheeses made with native cultures
(Slovak University of Agriculture, 2017-04)
Two different cultures with native lactic acid bacteria (LAB) were designed, S (starter culture consisting of Lactobacillus (L.) rhamnosus UNSE308, L. delbrueckii subsp. bulgaricus UNSE309, Streptococcus (S). thermophilus ...
Esterase activities and biochemical properties of lactic acid bacteria isolated from goat´s milk cheese in Argentina
(David Publishing, 2014-09)
Twenty-two lactic acid bacteria (LAB) strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development. Streptococcus thermophiles ...
Safety assessment and functional properties of four enterococci strains isolated from regional Argentinean cheese
(Elsevier Science, 2018-07)
The members of the Enterococcus genus are widely distributed in nature. Its strains have been extensively reported to be present in plant surfaces, soil, water and food. In an attempt to assess their potential application ...