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Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening
(Elsevier Science, 2007-08)
A new miniature cheese model obtained under controlled microbiological conditions was proposed, characterized and tested for reproducibility. Optimal heat treatment of cheesemilk was defined, as well as maximal ripening ...
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
(Wiley Blackwell Publishing, Inc, 2008-02)
Aims: The influence of the cheese-making process, ripening conditions and primary starter on the viability and proteolytic activity of an adjunct culture of Lactobacillus plantarum I91 was assessed in two miniature cheese ...
Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models
(American Chemical Society, 2009-02-01)
The present work evaluates the contribution of esterase acivities of lactic acid bacteria isolated from ewe's dairy products to the release of free fatty acids (FFA) in ewe's milk cheese models. At 60 days of ripening, ...
Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses
(American Dairy Science Association, 2008-04)
Strongly proteolytic starters seem to improve the growth of non-starter lactobacilli during cheese ripening, but no information is available on the impact of the non-microbial proteases usually active in cheese on their ...
Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria
(Elsevier Science, 2017-08)
Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, ...
Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria
(2017-08-16)
Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, ...
Biogeneración de aroma en quesos duros por fermentos primarios y adjuntos de bacterias lácticas
(2016-03-16)
La producción lechera argentina es una de las principales actividades agrícola/ganadera; en particular, la producción de quesos tiene un impacto significativo ya que viene incrementándose de manera sostenida en los últimos ...
Influencia de la actividad de las enzimas nativas de la leche lipoproteína lipasa y plasmina en la lipólisis y la proteólisis de quesos duros de pasta cocida
(2014-08-12)
El objetivo del trabajo de tesis fue identificar cambios tecnológicos que, introducidos en la elaboración tradicional de queso Reggianito, favorecieran la actividad de enzimas nativas de la leche, lipoproteína lipasa y ...