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Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional products
Buriti,Flávia C. A; Okazaki,Tania Y; Alegro,Jo?o H. A; Saad,Susana M. I;
Archivos Latinoamericanos de Nutrición , 2007,
Abstract: the effect of a mixed probiotic culture on instrumental texture, and on sensorial and related properties of minas fresh cheese during refrigerated storage was investigated. three cheese-making trials were prepared: t1, with the traditional type o starter culture (lactococcus lactis subsp. lactis + l. lactis subsp. cremoris), t2 with only lactic acid and t3, with lactic acid and the probiotic abt culture (lactobacillus acidophilus la-5 + bifidobacterium animalisbb-12 + streptococcus thermophilus). instrumental texture profile analysis and related properties were monitored during storage for up to 21 days. lb. acidophilus and b. animalis were present in high levels throughout storage of cheeses t3, above 6 log cfu.g-1, threshold required for probiotic activity, and stimulation of the la-5 growth was observed. cheeses with added probiotic abt culture, as well as those made adding lactic acid only, showed to be less brittle and with more favorable sensorial features, due to higher ph values. results indicated that the use of probiotic abt culture complementary to lactic acid for the purpose of substituting the type o (lc. lactis subsp. lactis + lc. lactis subsp. cremoris) culture, traditionally employed for minas cheese production, is advantageous
Manufacturing of Camembert type cheese made from goat's and cow's milk and their mixtures  [cached]
Katarina Tonkovi?,Ljerka Gregurek,Rajka Bo?ani?
Mljekarstvo , 2003,
Abstract: The aim of this research was to examine the influence of goat's and cow's milk and their mixtures on the quality of the Camembert type cheese within 30 days of its preservation. Cheeses were made of a mixture of goat's and cow's milk in the following ratios: 0:100, 30:70, 50:50, 80:20 and 100:0. They were analysed on the twelfth and thirtieth day of the cheese production. The chemical analysis of milk for cheese production, as well as the chemical composition, pH and sensorial evaluation of cheeses have been determined. It has been proven that the chemical content and type of milk influencesm sensorial evaluation of cheeses and their shelf life. The analysed cheeses, after 12th day of processing, obtained better sensorial scores than those after the 30th day. Cheeses made of goat's milk have obtained the best sensorial evaluation, although their shelf life was shorter than the rest of the cheese samples made of cow's milk and mixtures of goat's and cow's milk. The chosen storage temperature (10-11 oC) was not adequate for Camembert cheeses. Therefore, in order to prolong the shelf life above the 30-day-period and to preserve sensorial properties of the cheeses, the temperature should be lower, i.e. 5 oC.
POTENTIAL PRODUCTION OF CYCLOPIAZONIC ACID BY PENICILLIUM CAMEMBERTI STRAINS ISOLATED FROM CAMEMBERT TYPE CHEESE  [PDF]
Miroslava Císarová,Dana Tan?inová,Zuzana Barboráková,Zuzana Ma?ková
Journal of Microbiology, Biotechnology and Food Sciences , 2012,
Abstract: The aim of this study was to isolate the strains of fungi from Camembert type cheese, identify them and to test isolated strains of Penicillium camemberti for their ability to produce cyclopiazonic acid. The description of micro- and macromorphological features was used for identification of Penicillium camemberti strains. Strains were subsequently in vitro tested on their potential ability to produce mycotoxin cyclopiazonic acid (CPA). All of the 14 strains of Penicillium camemberti, which were obtained from 20 samples of Camembert type cheese, were cultivated 7, 14, 21, 27 and 30 days on CYA medium at 10±1°C, 15±1°C and 25±1°C in the dark. For determination of CPA production ability by P. camemberti isolates in vitro was TLC used. After 7 days of cultivation cyclopiazonic acid was produced only by 5 from 14 strains cultivated at all cultivation temperatures. After 14 and 21 days of cultivation was CPA produced by 6 strains at all of cultivation temperatures. After 27 and 30 days of cultivation was CPA identified in 7 strains cultivated at all temperatures of cultivation. The other strains also produced mycotoxin, however, not at each temperature. The most productive at all temperatures and after all days were 5 out of 14 tested strains (S9, S10, S13, S18 and S19). Strains S6 and S16 did not produce CPA at any temperature. The lowest production after all days of cultivation was found at 10±1 °C (44%) and the highest at 25±1 °C (85%).
Sufu Production Through Enzymes
Fei Lu,Jun-She Sun,Bei-zhong Han,Yong-ling Zhai
Journal of Food Technology , 2013,
Abstract: Sufu is a kind of Chinese traditional fermented soybean food. This article analyzes the problems existing in the process of sufu production, such as semi-manual operations, high salinity, long producing cycle and so on in process control. It is suggested that the application of biotechnology in producing paste sufu with enzymes could overcome the problems and help to realize the industrialization of sufu production.
The quality influence of goat milk and technology of production on the characteristic of the goat milk cheese of the Camembert type
Popovi?-Vranje? Anka,Jovanovi? S.,Savi? Mila,Krajinovi? M.
Acta Veterinaria , 2008, DOI: 10.2298/avb0806521p
Abstract: The purpose of this work was to provide high quality goat milk production of a goat cheese of Camembert type. The results of the work are showing us that in row milk, the total number of bacteria was in a range from 4x103 to 20x103/mL, and the number of somatic cells is from 230x103 to 390x103/mL. Bacteria Listeria monocytogenes and Bacillus cereus were not found. Milk did not contain antibiotic residues, mycotoxins, pesticides, hard metals or radionucleoides. From the hygienic view, the milk was healthy and safe. Milk from German does i.e. the race of the studied goat had 3.2 ± 0.10% of fat and a mild taste and smell. The part of the middlechain fatty acids (C6-C12) was 15.31% and capric acid was 6.29%. Polyunsaturated fatty acids were 26.69% and linolic-acid 3.1%. According to protein content, as well as other indicators of the contents and physical-chemical characteristics, the milk was technologically suitable for cheese production. The selection of the cultures MM100 and TA052, as well as the mold Geotrichum condidum and Penicillium camemberti and the tehnologyc process with the HACCP system implemented, enabled the production of a healthy and safe cheese with the well known characteristics.
FERMENTASI SUFU RENDAH GARAM DENGAN MENGGUNAKAN BEBERAPA KAPANG INDIGENUS DAN LACTOBACILLUS PLANTARUM KIK [Fermentation of Low Salt Sufu using Indigenous Moulds and Lactobacillus plantarum kik]  [cached]
Nurhayati1)*,Betty Sri Laksmi Jenie2),Harsi D. Kusumaningrum2)
Jurnal Teknologi dan Industri Pangan , 2010,
Abstract: Sufu is a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product. It is made by fungal solid-state fermentation of tofu (called pizi) followed by aging in saturated brine solution. The aims of this study were to obtain the best indigenous mold strain for sufu fermentation and produce a low salt sufu by applying Lactobacillus plantarum kik. Four indigenous mold strains were used i.e Rhizopus oligosporus, R. oryzae, Mucor hiemalis and Actinomucor elegans during pizi fermentation. The salt concentrations used in brine fermentation varied in the range of 6% - 12%. The results showed that the fermentation time of pizi depended on the mold species. Based on the density of the mycelium and the spores colour, pizi fermented by R. oligosporus and R. oryzae were produced after 24 hours of fermentation, while those with M. hiemalis and A. elegans were formed after 36 hours at room temperature and 55-68% relative humidity (RH). Sensory evaluation of the pizi flavor indicated that the pizi fermented by A. elegans and R. oligosporus were ranked as first and second, respectively. Sensory evaluation (Balance Incomplete Block Rating Design) on the hedonic rating of sufu revealed that fermentation in 9% brine by Lactobacillus plantarum kik produced the most preferred sufu according to the panelists. Combination of L. plantarum kik and pasteurization of sufu could maintain the quality for three weeks.
ESTUDIO DE LA DUREZA DEL QUESO EDAM POR MEDIO DE ANáLISIS DE PERFIL DE TEXTURA Y PENETROMETRIA POR ESFERA STUDY OF EDAM CHEESE HARDNESS USING TEXTURE PROFILE ANALYSIS AND PENETROMETRY BY SPHERE  [cached]
Luis Alfredo Zú?iga Hernández,Héctor José Ciro Velásquez,Jairo Alexander Osorio Saraz
Revista Facultad Nacional de Agronomía, Medellín , 2007,
Abstract: Se estudió la dureza del queso Edam a través de la técnica de penetrometría y análisis de perfil de textura (TPA). Los resultados estadísticos indicaron que la dureza del producto incrementó con el tiempo de maduración, pero estos valores dependen de la técnica de medición (P < 0,05). El análisis de regresión lineal mostró una relación del 85 % entre los dos métodos, donde los valores de dureza obtenidos utilizando el penetrómetro por esfera son subestimados con respecto a los valores obtenidos con la técnica del análisis de perfil de textura. Hardness of Edam cheese through penetrometry technique and texture profile analysis (TPA) was studied. The statistical results indicated that product hardness increases with ripening time but its values depends upon the measurement technique (P<0,05). Lineal regression analysis showed a relation of 85 % between two methods where the values of hardness obtained using penetrometry by sphere are underpredicted with respect to values reached with texture profile analysis technique.
Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese  [PDF]
M. P. Montet,E. Jamet,S. Ganet,M. Dizin,S. Miszczycha,L. Dunière,D. Thevenot,C. Vernozy-Rozand
International Journal of Microbiology , 2009, DOI: 10.1155/2009/653481
Abstract: Growth and survival of acid-resistant (AR) and non-acid-resistant (NAR) Shiga-toxin-producing Escherichia coli (STEC) strains were investigated during the manufacture and ripening of microfiltered milk Camembert cheeses. The induction of acid resistance of the STEC strains in cheeses was also studied. Six different mixtures of AR and/or NAR STEC strains were inoculated separately into microfiltered milk at a level of 103 CFU mL?1. The STEC counts (AR and NAR) initially increased by 1 to 2 log10 CFU g?1 during cheese-making. Thereafter, the populations stabilized during salting/drying and then decreased during the early stages of ripening. Exposing the STEC strains in artificially inoculated cheeses to simulated gastric fluid (SGF - pH: 2.0) reduced the number of NAR strains to undetectable levels within 40 minutes, versus 120 minutes for the AR STEC strains. AR and NAR STEC were able to survive during the manufacture and ripening of Camembert cheese prepared from microfiltered milk with no evidence of induced acid tolerance in NAR STEC strains.
Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
Leiva,Javier; Figueroa,Heriberto;
Ciencia e investigación agraria , 2010, DOI: 10.4067/S0718-16202010000100008
Abstract: the aim of the study is to evaluate, by using sensory methods, chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. samples of chanco cheese (two different commercial brands) were used. sensory evaluation was undertaken by a trained panel (n = 13), using quantitative descriptive analysis. the sensory profle includes the properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. sensory scales from one to seven were used to express the intensity perceived for each property. based on the results, it was possible to observe the formation of a main group, comprising of cohesiveness, friability, springiness and adhesiveness. other groupings were formed with hardness and deformability. from the results, it can be concluded that the sensory properties shown in the chanco cheese sensory map provide information with regard to the solid state (hardness, deformability, friability) and fuidity (cohesiveness, adhesiveness, springiness) of the cheese. the map can serve as a practical tool for the evaluation of sensory properties of texture in quality control and may also be applied in terms of products development.
Effect of Wheat Starch on Imitation Cheese Texture
John S. Mounsey
Journal of Food Technology , 2013,
Abstract: This study was undertaken to determine if partial replacement of the rennet casein protein with native wheat starch (at 0-20% levels) in the formulation of imitation cheese would affect the textural properties of the final product. Increasing levels of starch to 5% levels significantly increased the hardness of the imitation cheese from 128N-146N. The peak stress values of imitation were significantly increased from 425 kPa for the control to ~510 kPa at the higher levels of starch addition (5-9%). The stress relaxation times increased significantly from 35.3 sec control to 140 sec with increasing levels of wheat starch to 9%, possibly indicating reinforcement of the product through amylose and amylopectin association. Cohesiveness was significantly reduced with increasing levels of wheat starch from 0.151 for the control to 0.113 at 9% starch levels. The reduction in the cohesiveness of imitation cheese by starch was due to reductions in the protein content and possibly by stress localisation at the starch-protein matrix interface. Results are indicative that the starch functioned as a filler allowing the casein to dominate the products textural properties.
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