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The Influence Of Non Starter Lactobacilli On Cheddar Cheese And Cheese Slurry Proteolysis
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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 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 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 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 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 Biogenic Amines in Fermented Foods by : Giovanna Suzzi
Download or read book Biogenic Amines in Fermented Foods written by Giovanna Suzzi and published by Frontiers Media SA. This book was released on 2015-07-27 with total page 77 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biogenic amines (BA) are sources of nitrogen and precursors for synthesis of hormones, alkaloids, nucleic acids and proteins, occurring in all organisms. Under normal condition in humans the consumption of food or beverages containing these compounds have not toxic effects because they are rapidly detoxified by the activity of the amine oxidizing enzymes, monoamine (MAO) and diamine oxidases (DAO). However in presence of high BA content, in allergic individuals or if MAO inhibitors are applied the detoxification system is not capable of metabolizing dietary intake of BA. This fact can induce toxicological risks and health troubles, but the European Union established regulation for just only histamine levels in fish and fishery products. The presence of BA in foods is due to the enzymatic decarboxylation of free amino acids by microorganisms that possess this activity. Many foods such as meat products, cheeses, fishes, fermented products and beverages could contain high levels of these compounds. Determination of BA rates in food are important as indicators of the degree of freshness or spoilage other then from the point of view of their toxicology. The content of the E-Book deals the presence of BA in some fermented and non fermented foods and the measures to control their content.
Book Synopsis Contribution of Non-starter Lactobacilli to Cheddar Cheese Quality by : Eamon Martin Walsh
Download or read book Contribution of Non-starter Lactobacilli to Cheddar Cheese Quality written by Eamon Martin Walsh and published by . This book was released on 1994 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dissertation Abstracts International by :
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1999 with total page 862 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Adjunct Cultures and Starter Blends on the Quality of Cheddar Cheese by : Joan Tobin
Download or read book Effects of Adjunct Cultures and Starter Blends on the Quality of Cheddar Cheese written by Joan Tobin and published by . This book was released on 1999 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Development of typical flavour is a major challenge in Cheddar cheese manufacture; lack of flavour/blandness, or bitterness at the other extreme, pose serious problems for the cheese industry. The use of adjunct cultures and starter blends were investigated to deal with both issues. The influence of a range of adjunct cultures; Lac- Lactococcus strains, Lb.casei, Lb, plantarum, St. thermophilus and Lb. helveticus on proteolysis and flavour development in Cheddar cheese was examined. Despite manufacture under controlled microbiological conditions, growth of non-starter lactic acid bacteria still occurred in most cheeses within 3 months but numbers remained below 107 cfu/g after 6 months. All adjunct-containing cheeses developed higher levels of free amino acids (FAA) than the control cheese, differences in all other proteolytic indices between cheeses were minimal. Adjunct-containing cheeses received good sensory scores, especially Lac- culture FC2 and Lb. helveticus; consequently, both were used in further studies. In a continuation of this work, Cheddar cheeses were made containing adjuncts of Lb. helveticus either alone, in combination with each other, or with other adjuncts. Proteolysis was enhanced in all Lb. helveticus-containing cheeses, mainly at the level of small peptides and FAA. Using various different grading systems all Lb. helveticus-containing cheeses received higher flavour scores than the controls, indicating the effectiveness of Lb. helveticus as a flavour adjunct for Cheddar cheese. Chaddar cheeses were also manufactured using a known bitter starter (Lc. Lactis ssp. lactis S3), a non-bitter starter (Lc. Lactis ssp. cremoris UC317) or a 50:50 blend of both strains to determine whether pairing the 2 strains would reduce bitterness to an acceptable level. The cheeses were graded for bitterness intensity; the cheese made with the 50:50 blend was not bitter, indicating that the bitter starter S3, and presumably other bitter starter strains, may be used as a starter for Cheddar manufacture if paired with non-bitter strains.
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 Handbook of Fermented Food and Beverage Technology Two Volume Set by : Y. H. Hui
Download or read book Handbook of Fermented Food and Beverage Technology Two Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-21 with total page 1636 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Book Synopsis Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition by : Y. H. Hui
Download or read book Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-14 with total page 817 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources. The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour cream Meat products, including ham, salami, sausages, and Turkish pastirma Malaysian and Indonesian fermented fish products Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Book Synopsis Phenotypic and Molecular Characterization on Non-starter Lactobacilli Involved in the Ripening of Cheddar Cheese by : Smita Singh
Download or read book Phenotypic and Molecular Characterization on Non-starter Lactobacilli Involved in the Ripening of Cheddar Cheese written by Smita Singh and published by . This book was released on 2005 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Proteolysis and Flavour Development in Cheddar Cheese Made with a Bitter Or Non-bitter Starter by : Tracey N. McGriskin
Download or read book Proteolysis and Flavour Development in Cheddar Cheese Made with a Bitter Or Non-bitter Starter written by Tracey N. McGriskin and published by . This book was released on 1997 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheddar cheeses were manufactured using either of two strains of lactocoocal starter. Control cheeses were made using Lactococus lactis ssp. cremoris UC317, which is widely used for cheesemaking at UCC and is well characterised at the genetic level. The second strain used was Lc. Lactis ssp. lactis S3, has been found to cause very pronounced bitterness in cheese. In addition to the two starters, the effect of fat content and cook temperature on the propensity to bitterness was investigated. The sensory quality of the cheeses was assessed by Irish, US and Scottish graders; cheese made with S3 had a pronounced bitter flavour while the quality of the cheeses made using UC317 was generally satisfactory. Reducing the fat content and/or the cook temperature did not promote bitterness in the control months. Differences between cheeses were reflected in the peptides of the water-soluble, ethanol-insoluble fraction detectable by urea-PAGE. RP-HPLC chromatograms showed differences between the peptide profiles of the cheeses. There was a higher concentration of the peptide as1-CN fl-9, resulting from cleavage of the chymosin-produced peptide, as1-CN fl-23, by lactococcal cell wall proteinase in the cheese made using the strain S3 than in the control (non-bitter) cheese. Conversely, there were higher concentrations of two peptides, probably as1-CN fl-13 and as1-CN fl-16, in the control cheese than in the bitter cheese.
Book Synopsis Proteolysis and Peptidolysis During Cheddar Cheese Maturation by : Lisa Korfhage Pannell
Download or read book Proteolysis and Peptidolysis During Cheddar Cheese Maturation written by Lisa Korfhage Pannell and published by . This book was released on 1992 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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:
