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Bacteria, containing both Micrococcaceae and coryneform bacteria, isolated from traditional cheeses, are classified with respect to flavor families from the smell of the cultures in a cheese model, 7 Micrococcaceae, 13 coryneform bacteria and 2 Brevibacterium linens for reference, representative of the aromatic families, are studied for their sulfur compound production. The sulfur compounds produced...
Low fat, rindless Dutch-type cheese (20% fat/dry matter) made from cheese milk with added heat-treated lactobacilli and/or Neutrase encapsulated in DRV liposomes was brined for 5 and 16 h, which resulted in a low-salt cheese and a normal-salt cheese. Compared to the cheese with the normal-salt content, low-salt cheese obtained at maturity a significantly lower percentage of dry matter; a higher pH;...
Among 12 dairy Holstein cows in their first lactation that we attempted to milk until their 2nd calving, five had to be dried off, 9 days before calving on average. Milk progressively enriched in somatic cells and fat. Increase in proteins was mainly due to caseins but soluble proteins increased relatively more, so that the casein/protein ratio decreased. Increase in IgG1 explained 80% of the soluble...
The composition of acid-precipitated caseins from ruminant Mongolian domestic animals was analyzed and a comparative study between camel (Camelus bactrianus) and dromedary (Camelus dromedarius) was realized. Acid-precipitated whole caseins were analyzed for amino acid composition, separated by anion exchange chromatography and identified by alkaline urea-PAGE. Elution profiles and electrophoretic...
Cheddar cheeses were made from three types of cheese milks: HTST pasteurized milk (Past), thermized milk (TH) and MF milk, a mixture of skimmilk treated according to the Bactocatch ( R) process and pasteurized cream. Bacterial flora development of MF and TH cheese during ripening was similar with a high growth of species belonging to the Lb casei group and an increase of Lactococci enumeration...
The main purpose of this paper was to compare the growth of filamentous fungi in a lactate and yeast extract medium on solid and in submerged pure cultures. The organisms used were Geotrichum candidum and Penicillium camemberti: both were known to play an important role in ripening of camembert cheese. Fungal growth on the surface of an uniformly inoculated solid medium was measured by means of...
In the Norman cow breed, the influence of three casein haplotypes, α s1 -Cn B, β-Cn B et κ-Cn B (BBB), α s1 -Cn B, β-Cn A 2 et κ-Cn A (BA 2 A) and α s1 -Cn C, β-Cn A 2 et κ-Cn B (CA 2 B), was compared on the composition of milk and its aptitude for cheese production. The physico-chemical composition of 89 samples (40 BBB, 30 BA...
Descriptive analysis techniques were used to train a panel to identify and measure the perceived textural properties of 17 samples of Cheddar cheese of different age and origin. An Instron Universal Testing Machine integrated with Instron Series XI Materials Testing Software was used to measure true rheological properties. Fat, pH, moisture, and salt content were determined using standard techniques...
The effects of salt and moisture content, ripening temperature and starter strain, independently, on the growth of indigenous non-starter lactic acid bacteria (NSLAB) in Cheddar cheeses were studied. Salt-in-moisture (S/M) =< 5.9% had no effect on the growth of NSLAB; 6.1% S/M reduced their growth rate but had no effect on their number at 6 months. Cheeses with a moisture content > 40.3% had...
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