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Studies On The Contribution Of Starter And Non Starter Lactic Acid Bacteria To Cheddar Cheese Ripening
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Book Synopsis Studies on the Contribution of Starter and Non-starter Lactic Acid Bacteria to Cheddar Cheese Ripening by : Ciarán Matthew Lynch
Download or read book Studies on the Contribution of Starter and Non-starter Lactic Acid Bacteria to Cheddar Cheese Ripening written by Ciarán Matthew Lynch and published by . This book was released on 1998 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Contribution of Coagulant, Starter and Non-starter Bacteria to Proteolysis and Related Events During Ripening of Cheddar Cheese by : Cáit Nora Lane
Download or read book Contribution of Coagulant, Starter and Non-starter Bacteria to Proteolysis and Related Events During Ripening of Cheddar Cheese written by Cáit Nora Lane and published by . This book was released on 1997 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt: The coagulant was primarily responsible for the level of proteolysis detectable by gel electrophoresis and for most of the nitrogen soluble in water but it contributed little to the formation of small peptides and free amino acids during cheddar cheese ripening. Proteolysis, as indicated by the level of water-soluble nitrogen, was highly correlated with the textural properties of cheddar cheese, as measured by the rheological parameter, distance to fracture. Chymosin did not degrade peptides produced from b-casein by plasmin. Plasmin rapidly hydrolysed peptides produced from either as1- or b-casein by plasmin and of sodium caseinate by chymosin were studied. Starter Lactococcus was the main proteolytic agent responsible for the production of small peptides and free amino acids in cheddar cheese. The importance of the lactococcal proteinase for the release of these compounds and, hence, for cheddar flavour development was apparent. Addition of adjunct lactobacilli to starter-free cheese caused a considerable increase in proteolysis. This increase was less apparent when the same adjunct was added to starter-acidified cheese, possibly due to the lack of substrates for the wide range of enzymes supplied by both the starter Lactococcus and the adjunct lactobacilli. Variations in the salt-in-moisture or moisture content of cheddar cheese had little effect on the growth of indigenous non-starter lactic acid bacteria (NSLAB). The rate of growth of NSLAB increased with increasing ripening temperature in the range 4-12oC. The initial growth of NSLAB appeared to be dependent on starter strain but the starter strain had little effect on the final numbers of NSLAB in the cheese. In the absence of glucose, media supplement with various sources of nitrogen (i.e., sodium caseinate, tryptone, yeast extract or the UF growth of the Lactobacillus strains tested. Latobacillus casei ssp. Casei 2766 grew poorly in a basal minimum medium supplemented with glucose and the UF retentate of the water-soluble fraction of cheese but grew well in the same medium containing glucose and UF permeate.
Book Synopsis The Role of the Lactic-acid Bacteria in the Manufacture and in the Early Stages of Ripening of Cheddar Cheese by : Harry Alexis Harding
Download or read book The Role of the Lactic-acid Bacteria in the Manufacture and in the Early Stages of Ripening of Cheddar Cheese written by Harry Alexis Harding and published by . This book was released on 1903 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Stress Responses of Lactic Acid Bacteria by : Effie Tsakalidou
Download or read book Stress Responses of Lactic Acid Bacteria written by Effie Tsakalidou and published by Springer Science & Business Media. This book was released on 2011-09-06 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area. The exploration of stress responses in lactic acid bacteria began in the early 90s and revealed the differences that exist between LAB and the classical model microorganisms. A considerable amount of work has been performed on the main genera / species of LAB regarding the genes implicated and their actual role and regulation, and the mechanisms of stress resistance have also been elucidated. Recent genome and transcriptome analyses complement the proteome and genetic information available today and shed a new light on the perception of and the responses to stress by lactic acid bacteria.
Book Synopsis Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis Used for Species Identification by : Christopher Scott Baird
Download or read book Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis Used for Species Identification written by Christopher Scott Baird and published by . This book was released on 2017 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification of NSLAB and investigate NSLAB contribution from raw milk sourced from different farms on the microbiological profile of Cheddar cheese during aging. Three methods were evaluated: P1V1/P2V1 PCR with HRM analysis, 16s rDNA sequencing using MicroSEQ® 500, and API 50 CHL. HRM analysis and API 50 CHL were evaluated using NSLAB reference strains which included Lb. paracasei, Lb. casei, Lb. plantarum, Lb. rhamnosus, and L. lactis subsp. lactis. In addition, 16s rDNA sequencing and HRM analysis of the P1V1/P2V1 amplicon were used for the identification of unknown isolates from raw milk and 6.5 mo aged Cheddar cheese. Five out of seven reference strains were correctly identified using API 50 CHL. HRM analysis was in agreement with 16s rDNA sequencing 75% and 66% of the time for L. lactis and Lb. paracasei, respectively. Melt curves of isolates identified as Lb. paracasei and L. lactis subps. lactis by 16s rDNA sequencing showed a significant amount of overlap. Farm level contribution of NSLAB was investigated by making Cheddar cheeses using a standardized recipe with raw milk sourced from dairies on the Oregon Coast and in the Willamette Valley and aged. Isolates were selected for preliminary speciation using HRM analysis and further subtyped using a second HRM repetitive sequence-based polymerase chain reaction (rep-PCR). Lb. paracasei/L. lactis were identified in raw milk and cheeses sourced from the Oregon Coast and from the Willamette Valley. Lb. curvatus was only identified in raw milk samples. Species diversity decreased throughout aging in all cheeses with the exception of cheese made from milk sourced from the southern Oregon Coast. After 6.5 mo of aging, the predominant species across all cheeses was Lb. paracasei/L. lactis (70.79% of isolates). Strain diversity was highest in milk sourced from the northern Oregon Coast. 16S rDNA sequencing identified additional species not reported using HRM analysis which included Lb. brevis, L. lactis cremoris, E. saccharolyticus, E. faecalis, S. bovis, S. chromogenes, Leuc. lactis, and W. paramesenteroides. Based on comparison to 16s rDNA identification, HRM analysis of the P1V1/P2V1 amplicon is not suitable for unknown NSLAB identification. For NSLAB contribution, evidence suggests that milk sourcing at the farm level contributes to the strain diversity of NSLAB present in raw milk and Cheddar cheese. This information can help larger producers understand the contribution their farmers have on their product and steps they may need to take to mitigate it or potentially capitalize on the differences in a small batch capacity.
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 The Influence of Non-starter Lactobacilli on Cheddar Cheese and Cheese Slurry Proteolysis by : Martha Rose Muehlenkamp
Download or read book The Influence of Non-starter Lactobacilli on Cheddar Cheese and Cheese Slurry Proteolysis written by Martha Rose Muehlenkamp and published by . This book was released on 1998 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Flavors: Generation, Analysis and Process Influence by : G. Charalambous
Download or read book Food Flavors: Generation, Analysis and Process Influence written by G. Charalambous and published by Elsevier. This book was released on 1995-02-21 with total page 1151 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products. Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
Book Synopsis Molecular Characterisation of the Non-starter Lactic Acid Bacteria of Cheddar Cheese by : Nora A. Fitzsimons
Download or read book Molecular Characterisation of the Non-starter Lactic Acid Bacteria of Cheddar Cheese written by Nora A. Fitzsimons and published by . This book was released on 2000 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: The overall objectives of this study were (a) to determine the composition and distribution of the non-starter lactic acid bacteria (NSLAB) flora in Irish commercial Cheddar cheese at species and strain level, (b) to assess the effect of NSLAB isolated from premium quality cheese on flavour development during ripening and (c) to investigate milk as a potential source of NSLAB in cheese.
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 Microbiology and Biochemistry of Cheese and Fermented Milk by : B.A. Law
Download or read book Microbiology and Biochemistry of Cheese and Fermented Milk written by B.A. Law and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Book Synopsis Charaterization of Cheddar-cheese-associated Non-starter Lactobacilli and Their Role in Proteolysis During Cheddar Cheese Ripening by : Scott David Peterson
Download or read book Charaterization of Cheddar-cheese-associated Non-starter Lactobacilli and Their Role in Proteolysis During Cheddar Cheese Ripening written by Scott David Peterson and published by . This book was released on 1988 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cheese Problems Solved by : P L H McSweeney
Download or read book Cheese Problems Solved written by P L H McSweeney and published by Elsevier. This book was released on 2007-06-30 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field
Book Synopsis Role of -̉dicarbonyl Compounds Produced by Lactic Acid Bacteria on the Flavor and Color of Cheeses by : Shane Thomas McDonald
Download or read book Role of -̉dicarbonyl Compounds Produced by Lactic Acid Bacteria on the Flavor and Color of Cheeses written by Shane Thomas McDonald and published by . This book was released on 1992 with total page 438 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 Influence of Native Non-starter Lactic Acid Bacteria on Cheddar Cheese by : Peggy Ahern Swearingen
Download or read book Influence of Native Non-starter Lactic Acid Bacteria on Cheddar Cheese written by Peggy Ahern Swearingen and published by . This book was released on 1999 with total page 174 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 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.
