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Showing 1 to 20 of 32 for “"Starter Culture"”.
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The texture and microstructure of mozzarella cheese as affected by fat content, EPS producing starter culture and fat replacers
The main goal of this study was to manufacture low fat mozzarella cheeses using fat replacers having similar texture and microstructure characteristics as full fat mozzarella. To achieve this goal it was essential to analyse the texture characteristics including hardness, cohesiveness, springiness, …
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Melt and Rheological Characteristics of Low Moisture Part Skim Mozzarella Cheese as Affected by the Starter Culture and Coagulating Enzymes
… to 1.6% fat. There were two different types of starter cultures comprising only Streptococcus thermophilus. (SC) or a combination of Streptococcus thermophilus and Lactobaci/lus helveticus (MC). Rennet or Cryphonectria parasitica protease at two different levels (1 X and 6X) were used as the …
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Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture
… In our previous research, a CLA-producing starter culture of Lactococcus lactis (CI4b) increased the CLA content in Cheddar cheese from 0.66 to 0.97 g/100 g fatty acids when compared to CLA in control cheese. Addition of fish oil (2% of dry matter in diet) to cattle diets has also been …
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Elimination of Listeria monocytogenes in a Soft Cheese, Fromage Blanc, Using Processing Methods, Formulation Changes, and Additive Bacteriocin Nisin
… implemented included use of additional starter culture in formulation (25% more starter culture than original formulation), use of a higher temperature draining process (at 45oC instead of 22oC), addition of the anti-listerial bacteriocin nisin (Danisco Nisaplin) in formulation at …
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Ultrafiltering Acid Whey for Incorporation into Probiotic Yogurt
… using long set (ABT-1) and short set (ABT-4) starter culture. Yogurts were analyzed for pH, titratable acidity and viable counts (yogurt and probiotic) during manufacture and during storage on 10, 20, 30 and 40 d. Yogurt samples were also analyzed for syneresis, gel strength and viscosity on d …
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Incubation of curing brines for the production of ready-to-eat uncured ham
… incubation of curing brines including VJP and a starter culture containing <i>Staphylococcus carnosus</i> for the production of "uncured" no nitrate/nitrite-added meat products. Subsequently, incubated curing brines were utilized to produce no-nitrate/nitrite-added ham in which quality …
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ΠΑΡΑΣΚΕΥΗ ΝΩΠΩΝ ΜΑΛΑΚΩΝ ΤΥΡΙΩΝ ΑΠΟ ΠΡΟΒΕΙΟ ΓΑΛΑ ΜΕ ΤΗ ΧΡΗΣΙΜΟΠΟΙΗΣΗ ΕΠΙΛΕΓΜΕΝΩΝΟΞΥΓΑΛΑΚΤΙΚΩΝ ΚΑΛΛΙΕΡΓΕΙΩΝ
… 20-24H WITH SMALL QUANTITIES OF BOTH, RENNET AND STARTER CULTURE. ANALYSIS OF VARIANCE ON THE ORGANOLEPTIC SCORING OF THE CHEESE REVEALED THAT CHEESE MADE FROM EWE'S MILK HAD A BETTER FLAVOUR THAN CHEESE FROM COW'S MILK WHICH KEPT CONSTANT FOR A LONGER PERIOD. SUBSTANCES THAT CONTRIBUTED TO THE …
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Effect of Coagulants and Calcium Reduction on Mozzarella Cheese Functionality
… derived from Cryphonectria parasitica) and starter culture on the proteolysis of reduced calcium Mozzarella cheese. Mozzarella cheeses were made by direct acidification using glucono - δ- lactone or using starter culture. Milk was preacidified using citric acid and acetic acid to a pH of 5.9 …
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Shining light on food microbiology; applications of luciferase-tagged microorganisms in the food industry
… a bioluminescent-based early warning system for starter culture disruption by bacteriophages and antibiotic residues. The third of this thesis was to examine the use of a bioluminescent-based assay to test the activity of bioengineered Nisin derivatives M21V and S29A against foodborne pathogens …
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Effects of Chelating Agents on Texture of Lowfat Cheddar Cheese
… prior to setting using 34 ml chymosin/454 kg and starter culture addition. After cutting, curd was cooked to 96°F for 30 min and held for 10 min. After cooking, the curd was washed, salted, hooped and pressed. FFC was made on subsequence days from same batch of milk by the stirred curd method for …
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Improving the quality of non-wheat bread made from maize using sourdough fermentation
… boiling water. The second was a Food and Agriculture Organization method which involved pre-gelatinization of the starch in 10% of the maize flour by cooking. The third method was a modern gluten-free sourdough method which involved fermenting 75% of the maize flour with a multiple strains …
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Incorporation of Acid Whey Powders in Probiotic Yogurt
… prepared using milk (1 % fat) with two different starter cultures (ABT-1 and ABT-4). Acid whey powder from Main Street Ingredients (MS) was of cottage cheese whey and that from Century Food Internationals (CF) was of acid casein whey. Treated yogurts were supplemented with A WP @ of 1.9 and 3.8% …
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Bioengineering of nisin to enhance functionality against dairy pathogens
… use of a lantibiotic (lacticin 3147) producing starter culture to control the Crohn’s disease-linked pathogen Mycobacterium paratuberculosis was assessed in a raw milk cheese. Although lacticin 3147 production did not effectively control the pathogen, the study provided an impetus to employ a …
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Uji komposisi dan konsentrasi starter bakteri Lactobacillus acidophilus – Bifidobacterium bifidum terhadap kualitas susu kedelai fermentasi (Soyghurt)
… pembuatan soyghurt umumnya menggunakan kultur starter Streptococcus thermophillus dan Lactobacillus bulgaricus yang telah umum dipakai dalam proses pembuatan yoghurt. Namun kedua kultur starter tersebut memiliki kelemahan dalam proses fermentasinya, yaitu menghasilkan tingkat keasaman yang …
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Effects of Proteolytic Starter Cultures on Melt Characteristics of Low Moisture Part Skim Mozzarella Cheese
… study assessed the feasibility of using selected starter cultures and different types and levels of coagulating enzyme for making Mozzarella cheese with desired functionality. LMPS Mozzarella cheeses were made from cow's milk standardized to 1.8% fat made with four different types of starter …
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Use of Locally available materials in the development of culture media for the production of Cheese starter cultures in Zambia
… of cheese processing studied.Lyophilized stock cultures obtained from KCF,ZA de Buxiers BP10 of France and a mother culture from DPBZ were used as principal organisms to test the efficacy and sensitivity of all media used in this study. Eight complex broth media were constructed in the …
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Use of Locally available materials in the development of culture media for the production of Cheese starter cultures in Zambia
… of cheese processing studied.Lyophilized stock cultures obtained from KCF,ZA de Buxiers BP10 of France and a mother culture from DPBZ were used as principal organisms to test the efficacy and sensitivity of all media used in this study. Eight complex broth media were constructed in the …
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Developing starter cultures for the optimisation of cassava (Manihot esculenta Crantz) fermentation
… fermentation of cassava through development of starter cultures of lactic acid cassava bacteria (LAB) and softening bacteria to address quality variations of the end product, in terms of acidification and softening inconsistencies. Several natural fermentations of cassava under various …
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Survival of Enterohemorrhagic Escherichia Coli O157:H7 During the Manufacture and Curing of Cheddar Cheese
… was determined using active lactic mesophilic starter culture and subsequent curing. This strain of E. coli can survive under more adverse intrinsic and extrinsic conditions than other characterized E. coli strains and Salmonella species. Two treatments, each consisting of five replications, …
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