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Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses
(Academic Press Ltd - Elsevier Science Ltd, 2012-05)
The influence of two cheese-isolated Lactobacillus strains on cheese composition, acceptability and probiotic capacity was assessed. Soft cheeses with and without the addition of Lactobacillus plantarum I91 or Lactobacillus ...
Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese
(Academic Press Inc Elsevier Science, 2001-10)
Influence of sodium formate (SF) on the specific proteolytic activity (SPA) of L. delbrueckii subsp. bulgaricus (LBB, LBP and LBR) and its application in the elaboration of Quartirolo cheese was studied. A comparison between ...
Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk
(American Dairy Science Association, 2008-12)
High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment of food preservation and diversification. Its effectiveness on the deactivation of pathogenic and spoilage ...
Avaliação do queijo colonial durante a maturação: modificações físico-químicas e microbiológicas
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2013-09-17)
The colonial cheese, being made from raw milk, may contain a large amount of undesirable microorganisms responsible for spoilage and serve as indicators of poor hygiene conditions, improper handling and use of utensils and ...
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods
(Food Microbiology, 2018)