Cheesemaking
Mostrando 1-12 de 19 artigos, teses e dissertações.
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1. Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses
Abstract “Jben” is an Algerian traditional fresh cheese produced from raw or pasteurized milk of cows, goats and sheep, on a small scale during the period of milk abundance in a restricted area of the North-east and -West of Algeria. In this study, four Jben-type cheeses were produced: cheeses made from cow’s milk subjected to 82 °C/10 sec treatment o
Food Sci. Technol. Publicado em: 2021-03
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2. Efeito da concentração de soro de queijo na produção e qualidade sensorial de bebidas lácteas probióticas / Effect of whey level in the production and sensory quality of probiotic dairy drinks
The demand for probiotic foods has driven the development of new formulations. Taking advantage of such scenario, the food industry has been largely devoted to dairy, which proved to be excellent vehicles for probiotic microorganisms. The large volume of whey from the cheese industry has enabled the development of dairy drinks, considering the use of product
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/05/2012
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3. Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro
Minas traditional Serro cheese is a product that has a high consumption and appreciation in Brazil. The main objective of this work was to verify the ripening and dry and rainy seasons influence on hygienical-sanitary indicators, pathogenic microorganisms, Staphylococcal enterotoxins and physicochemical characteristics of this cheese to find out the microbio
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/05/2011
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4. Ricotone.
1998
Belém. Publicado em: 2011
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5. Queijo prensado: uma alternativa para o pequeno produtor.
1998
Belém: EMBRAPA-CPATU. Publicado em: 2011
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6. Efeito do uso de dióxido de carbono (CO2) na fabricação de queijos minas frescal e minas padrão / Effect of the carbon dioxide (CO2) use in minas frescal and minas padrão cheese-making
A pré-acidificação do leite com CO2 para a fabricação de queijos pode trazer benefícios tecnológicos e econômicos. Ao contrário de outros ácidos, grande parte do ácido carbônico formado pela solubilização do CO2 é perdida durante o processo de fabricação e pode ser removida facilmente do soro. O objetivo principal deste trabalho foi avaliar,
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/12/2010
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7. Maturação do queijo tipo prato : influencia da adição de enzimas proteoliticas no processo
The ripening process of cheese is a very complex process that involves the development in many different ways of a great variety of flavor compounds that affect the aroma and taste of the finished product. Throughout the ripening process, the protein content undergoes a considerable number of changes that influence its physical and structural properties. The
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 07/08/1998
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8. Diversity of Geotrichum candidum Strains Isolated from Traditional Cheesemaking Fabrications in France
The diversity of French fungus-ripened cheeses is due partly to the succession of fungi that colonize the cheese during ripening. Geotrichum candidum appears in the early stages of ripening on soft cheeses such as Camembert and semihard cheeses such as St. Nectaire and Reblochon. Its lipases and proteases promote flavor development, and its aminopeptidases r
American Society for Microbiology.
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9. Resistance against Industrial Bacteriophages Conferred on Lactococci by Plasmid pAJ1106 and Related Plasmids
Plasmid pAJ1106 and its deletion derivative, plasmid pAJ2074, conferred lactose-fermenting ability (Lac) and bacteriophage resistance (Hsp) at 30°C to Lac− proteinase (Prt)-negative Lactococcus lactis subsp. lactis and L. lactis subsp. lactis var. diacetylactis recipient strains. An additional plasmid, pAJ331, isolated from the original source strain of p
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10. Incidence of antibodies reactive with toxic shock syndrome toxin 1 in bovine milk.
Fourteen samples of bovine milk, purchased in six states, were found to contain significant antibody titers to toxic shock syndrome toxin 1. This reactivity seems to have been due primarily to antibodies of the immunoglobulin A class. Some of these antibodies survived the cheese-making process.
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11. Grouping of Lactic Streptococci by Gel Electrophoresis of Soluble Cell Extracts
Soluble cell proteins obtained from 35 strains of lactic streptococci were examined by gel electrophoresis. A mathematical analysis of the densitometer scans of the gels enabled strains to be grouped according to their overall similarity. Strains which were known to be variants of the same parent strain fell into the same group, supporting the validity of th
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12. Occurrence of Propionibacterium freudenreichii bacteriophages in swiss cheese.
We isolated bacteriophages active against Propionibacterium freudenreichii from 16 of 32 swiss cheese samples. Bacteriophage concentrations ranged from 14 to 7 x 10(5) PFU/g, depending on the sample and the sensitive strain used for detection. Only a few strains, 8 of the 44 strains of P. freudenreichii in our collection, were sensitive. We observed that mul