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Incorporation of bifidobacteria into cheeses: Challenges and rewards
(Elsevier, 2004-05)
As the market for functional foods (i.e. foods that contain health-promoting components beyond traditional nutrients) continues to expand, research in the development of food products containing bifidobacteria and other ...
Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses
(International Journal of Food Science and Technology, 2012)
The purpose of this study was to determine the effect of sodium lactate and sodium propionate, both in
combination with sodium acetate, on strains of Listeria monocytogenes in artificially inoculated soft cheeses.
Minas ...
Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese
(2021-10-14)
Traditional fresh Turrialba cheese was originally manufactured in Santa Cruz de Turrialba, Costa Rica. The sensory identity of this product was uncertain until now. This work describes the sensory diversity of fresh cheeses ...
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
(BLACKWELL PUBLISHING, 2008)
Sensory acceptance of formulations of probiotic Minas fresh cheese was investigated. Cheeses were prepared and supplemented with Lactobacillus acidophilus (T1 - probiotic), Lactobacillus acidophilus + Streptococcus ...
Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
(Edp Sciences, 2014-02)
The market of cheeses from ewe’s milk has been growing steadily in Argentina. The nutritional benefits of these products can be enhanced by adding probiotic cultures. In the present study, the survival of a mix of probiotic ...
Cheese Ripening: Enzymes and Typical Flavour Compounds Associated with Milk Fat Degradation
(Nova Science Publishers, 2013)
Milk fat is one of the major components of cheese, which occurs as globules surrounded by a thin layer membrane called the milk fat globule membrane (MFGM). This membrane acts as a natural barrier isolating the enzymes ...
Chemical composition and microbial evaluation of Argentinean Corrientes cheese
(Wiley Blackwell Publishing, Inc, 2008-08)
The chemical and microbial composition of an artisanal cheese made from raw cow's milk produced and consumed in the province of Corrientes (north-eastern Argentina) was evaluated using standard methods. Corrientes cheese ...
Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese
(Wiley Blackwell Publishing, Inc, 2007-12)
In this work, we assessed the influence of coagulant residual activity and primary proteolysis on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft cheeses using different amounts of ...
Quality preservation of organic cottage cheese using oregano essential oils
(Elsevier, 2015-03)
Organic cottage cheese was flavoured with four different Argentinean oregano essential oils (EOs) (Compacto, Cordobes, Criollo, and Mendocino) and thymol. Chemical indicators of lipid oxidation, oxidation, and changes in ...
CHARACTERIZATION OF STAPHYLOCOCCUS SPECIES ISOLATED IN PRODUCTION STAGES OF BRAZILIAN COLONIAL CHEESE
(Universidade Federal de Goiás, 2020)