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Microfiltration Du Lait Et Fabrication De Fromage Cheddar
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Book Synopsis Microfiltration du lait et fabrication de fromage cheddar by : Mélanie Pitre
Download or read book Microfiltration du lait et fabrication de fromage cheddar written by Mélanie Pitre and published by . This book was released on 1995 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis La fabrication du fromage cheddar by : John Wright Decker
Download or read book La fabrication du fromage cheddar written by John Wright Decker and published by . This book was released on 1894 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cheese: Chemistry, Physics and Microbiology, Volume 1 by : Patrick F. Fox
Download or read book Cheese: Chemistry, Physics and Microbiology, Volume 1 written by Patrick F. Fox and published by Elsevier. This book was released on 2004-08-04 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables
Book Synopsis Membrane Processing by : Adnan Y. Tamime
Download or read book Membrane Processing written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2013-02-18 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book extensively reviews the dairy, beverage and distilled spirits applications of membrane processing techniques. The four main techniques of membrane filtration are covered: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. The book is divided into four informal sections. The first part provides an overview of membrane technology, including the main scientific principles; the major membrane types and their construction; cleaning and disinfection; and historical development. The second part focuses on dairy applications including liquid and fermented milks; cheese; whey; and milk concentrates. The third part of the book addresses beverage applications including mineral waters, fruit juices and sports drinks, and the final part looks at membrane filtration in the production of beers, wines and spirits.
Book Synopsis Cheese: Chemistry, Physics and Microbiology, Volume 1 by : Patrick F. Fox
Download or read book Cheese: Chemistry, Physics and Microbiology, Volume 1 written by Patrick F. Fox and published by Academic Press. This book was released on 2004-09-29 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: V. 1. General aspects -- v. 2. Major cheese groups.
Book Synopsis Fabrication de fromages de type Cheddar à partir de laits de fromagerie concentrés en protéines et fortifiés en vitamine D by : Jonathan Boivin-Piché
Download or read book Fabrication de fromages de type Cheddar à partir de laits de fromagerie concentrés en protéines et fortifiés en vitamine D written by Jonathan Boivin-Piché and published by . This book was released on 2014 with total page 105 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Annie Caron Publisher :National Library of Canada = Bibliothèque nationale du Canada ISBN 13 :9780612140868 Total Pages :246 pages Book Rating :4.1/5 (48 download)
Book Synopsis Étude de la coagulation et de la synérèse des laits de fromagerie enrichis de rétentats obtenus par microfiltration et ultrafiltration [microforme] by : Annie Caron
Download or read book Étude de la coagulation et de la synérèse des laits de fromagerie enrichis de rétentats obtenus par microfiltration et ultrafiltration [microforme] written by Annie Caron and published by National Library of Canada = Bibliothèque nationale du Canada. This book was released on 1996 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Masters Abstracts International by :
Download or read book Masters Abstracts International written by and published by . This book was released on 1996 with total page 960 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Étude de la contribution des populations bactériennes actives du fromage Cheddar en cours de maturation by : Émilie Desfossés Foucault
Download or read book Étude de la contribution des populations bactériennes actives du fromage Cheddar en cours de maturation written by Émilie Desfossés Foucault and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Au Canada, l'industrie de la transformation laitière est aux prises avec des pertes économiques importantes causées par la variabilité des fromages produits. Le fromage Cheddar est un écosystème complexe formé des bactéries du ferment (Lactococcus sp.) et de la flore secondaire (principalement des lactobacilles) qui sont essentielles au développement de la flaveur et de la texture typique de ce type de fromage, mais le rôle de chaque espèce reste peu connu. L'objectif de cette étude était de déterminer la contribution des espèces bactériennes les plus actives à la fabrication et à la maturation du fromage Cheddar afin de mieux comprendre leur évolution tout au long de l'affinage. Des méthodes moléculaires ont été utilisées pour évaluer l'abondance, la diversité, la viabilité et l'activité des bactéries. Des fromages Cheddar expérimentaux et commerciaux ont été analysés par banques de clones (basées sur l'ADNr et l'ARNr 16S) et par PCR quantitative (qPCR pour l'ADN et RT-qPCR pour l'ARN) pour évaluer l'impact de la thermisation du lait (fromages faits avec du lait thermisé ou du lait pasteurisé) et de la température de maturation (4, 7 ou 12 °C) sur l'évolution de l'abondance (ADNr 16S) et de la viabilité (ARNr 16S) des populations bactériennes pendant l'affinage, tout en permettant le suivi de gènes liés au développement de la flaveur (Idh, bcaT, araT). Une approche de RT-qPCR à haut débit a aussi été utilisée pour analyser les profils transcriptomiques de Lactococcus lactis subsp. cremoris SK11 et Lactobacillus casei ATCC 334 en culture mixte dans des modèles de fabrication (test d'activité de Pearce) et de maturation fromagère (caillés modèles). La diversité des souches du groupe L. casei I L. paracasei isolées de tous les fromages a aussi été étudiée par séquençage multilocus (MLST). Les résultats démontrent que les lactocoques restent l'espèce dominante tout au long de la maturation et que les lactobacilles les plus abondants ne sont pas nécessairement les plus actifs. L'abondance des lactobacilles diminue pendant la maturation dans les fromages pasteurisés, mais la viabilité de L. casei I L. paracasei et L. buchneri I L. parabuchneri augmente dans les fromages thermisés, surtout après une maturation à 12 °C, L. casei I L. paracasei étant l'espèce la plus active. De plus, les souches de cette espèce qui ont été isolées de tous les échantillons de fromage sont proches phylogénétiquement même si elles proviennent de sources différentes. L'expression des gènes ldh, bcaT et araT suggère que Idh pourrait être utilisé comme marqueur moléculaire pour évaluer la contribution des lactocoques et des lactobacilles pendant la maturation. Dans les modèles fromagers, les gènes liés au métabolisme des carbohydrates étaient plus exprimés chez L. lactis subsp. cremoris SK11 en culture mixte. Cette condition avait aussi un impact sur la réponse transcriptomique des gènes liés au métabolisme des acides aminés, à la dégradation des peptides et à la réponse au stress chez L. casei ATCC 334. Certains gènes (metC pour les deux espèces, galK, adh et Idh pour SK11 et luxS, pepQ, pepM et pepX pour 334) pourraient être utilisés comme marqueurs moléculaires pour suivre des fonctions métaboliques utiles pendant la fabrication et la maturation fromagère dans un environnement à plusieurs espèces bactériennes comme le fromage Cheddar. Cette étude a permis de quantifier l'évolution de l'abondance et de la viabilité des bactéries du fromage Cheddar en cours de maturation tout en identifiant des marqueurs moléculaires pouvant servir à améliorer la reproductibilité des caractéristiques d'un bon fromage. Les prochains travaux devront se pencher sur l'application de cette approche quantitative à d'autres échantillons de fromage Cheddar ou d'autres types de fromages et devront intégrer l'étude du transcriptome d'autres espèces de lactobacilles afin de mieux comprendre leur contribution au développement de la flaveur. À terme, les résultats présentés dans cette thèse pourront être utilisés afin de mieux contrôler l'affinage en industrie.
Book Synopsis Engineering Aspects of Milk and Dairy Products by : Jane Selia dos Reis Coimbra
Download or read book Engineering Aspects of Milk and Dairy Products written by Jane Selia dos Reis Coimbra and published by CRC Press. This book was released on 2016-04-19 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food indu
Book Synopsis Improving the Flavour of Cheese by : B C Weimer
Download or read book Improving the Flavour of Cheese written by B C Weimer and published by Elsevier. This book was released on 2007-04-30 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. - Discusses the wealth of research in the area of flavour development - Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour - Concludes with a selection of case studies on specific product types
Book Synopsis Annuaire de la Recherche by : Canada. Agriculture and Agri-Food Canada. Research Branch
Download or read book Annuaire de la Recherche written by Canada. Agriculture and Agri-Food Canada. Research Branch and published by . This book was released on 1994 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Annuaire de la Recherche written by and published by . This book was released on 1994 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Irish Journal of Food Science and Technology by :
Download or read book Irish Journal of Food Science and Technology written by and published by . This book was released on 1986 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fundamentals of Cheese Science by : Patrick F. Fox
Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Book Synopsis Global Cheesemaking Technology by : Photis Papademas
Download or read book Global Cheesemaking Technology written by Photis Papademas and published by John Wiley & Sons. This book was released on 2017-09-26 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
Book Synopsis HACCP and ISO 22000 by : Ioannis S. Arvanitoyannis
Download or read book HACCP and ISO 22000 written by Ioannis S. Arvanitoyannis and published by John Wiley & Sons. This book was released on 2009-11-09 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.