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Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
(ELSEVIER SCIENCE BV, 2008)
The influence of inulin, oligofructose and oligosaccharides from honey, combined in different proportions, on the consumers` sensory acceptance, probiotic viable count and fructan content of novel potentially synbiotic ...
Enterotoxigenic potential of Staphylococcus aureus isolated from Artisan Minas cheese from the Serra da Canastra - MG, Brazil
(Food Science and Technology, 2018)
Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
(American Dairy Science Association, 2010-10)
This work was aimed at identifying technological steps that can increase fat hydrolysis and volatile compounds production in hard cheeses, as these biochemical events have been related with improved piquant taste and ...
Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese
(MDPI. International Journal of Environmental Research and Public Health, 2023)
Native lactic acid bacteria from Argentine: Characterization, technological properties and their contribution on healthy benefits of Argentinean goat cheeses
(Scholars Press, 2016)
In cheesemaking, to increase the intensity of the flavour of cheese, it is becoming increasingly common to inoculate pasteurized milk with selected lactic acid bacteria (LAB) isolated from good quality raw milk. These ...
Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina
(Dairy Industry Assoc Australia, 2006-02)
A total of 116 yeast strains were isolated from raw milks, whey of different cheeses manufactures and soft and hard argentinian cheeses. The different types of cheeses were sampled for yeasts isolation during all processing, ...
Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk
(Tecpar, 2009)
In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (<200,000 cells/mL), intermediate (≈400,000 cells/mL) ...
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 ...
Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
(Cambridge University Press, 2014-06)
The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy ...
Draft genome sequences of four Enterococcus faecium strains isolated from Argentine cheese
(American Society for Microbiology, 2016-02)
We report the draft genome sequences of four Enterococcus faecium strains isolated from Argentine regional cheeses. These strains were selected based on their technological properties, i.e., their ability to produce aroma ...