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Valorization of industrial acid wheys is one of the greatest problem of the dairy industry. In fact, their mineralization is superior to that of sweet wheys. Before considering new utilizations, it is necessary to determine rapidly their organic and mineral compositions. The mineral and organic composition of 12 industrial acid wheys from different cheese making (AOC-moulded curd and fresh curd)...
The use of Cynara cardunculus L as a coagulant for cheesemaking has been considered one of the most important factors for the quality of the Portuguese traditional ewe's milk cheeses, some of them benefiting of an 'Appellation d'Origine'. However, the irregularity of the traditional utilization of this coagulant agent is claimed to contribute to the poor quality and homogeneity of the cheese. After...
Sixteen multiparous dairy cows in mid-lactation were used in an experiment with a 2 x 2 Latin-square design. During each 3-week period, the cows were offered a diet composed of native mountain grassland given as hay (first cut) or grazed (second cut of the same plot). The milk yielded by these cows was used in the manufacture of Saint-Nectaire cheeses, under controlled technology manufacturing conditions...
pH-Induced physicochemical changes and rennet coagulation times of casein micelle suspensions have been studied with native phosphocaseinate powder dissolved in water, 0.1 mol L-1 NaCl and milk ultrafiltrate. An increase in ionic strength between water and NaCl led to higher diffusible calcium and phosphorus, to greater micelle voluminosity and to greater casein and mineral solubilization during...
The effect of Lactobacillus plantarum ESI 144 as starter adjunct on the chemical, textural and sensory characteristics of a semi-hard cows' milk cheese was investigated. Lactobacilli lowered cheese pH during early manufacture, reducing casein degradation and formation of soluble N. Higher apparent elastic modulus, breaking force and hardness values were recorded for cheeses with added lactobacilli,...
The anions of milk have been successfully analysed by ion chromatography coupled with suppressed conductivity detection. With an appropriate sample preparation (ultrafiltration alone, or combined with dry mineralization), this method enabled simultaneous identification and quantification of chloride, phosphate and citrate ions with good repeatability (relative standard deviations of about 1%). Moreover,...
Transfer by conjugation and selection of the food-grade plasmid pPF66.0 is reported. This 66-kbp plasmid confers resistance to phages (Rap + ), to bacteriocins (Bac R ), is Tra + and is not involved in the secretion of bacteriocins (Bac - ). It is derived from the Bac + -pPF66 plasmid. Following conjugation, the first step of selection was carried out using...
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