Comparative study on freeze-dried lactic cheese starters and ripening cultures for the production of camembert cheese : a thesis submitted in partial fulfillment of the requirements for the degree of Master of Food Technology, Massy [i.e. Massey] University, Albany, New Zealand. [PDF]
, 2013 Background and Methodology The key to success in producing cheeses is the performance of the starter cultures (Parente and Cogan, 2004). Storage of freeze-dried cheese cultures at refrigeration and ambient temperature or higher provides convenience ...
Qiao, Wei
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European Journal of Organic Chemistry, EarlyView.This work describes the synthesis of lactose‐ and glucose‐derived chiral ligands and their application in the catalytic enantioselective Friedel–Crafts alkylation of indole with a series of trans‐β‐nitrostyrenes. The optimal ligand was an acetate protected, lactose‐derived pyridyl imine and its zinc complex afforded ees up to 93% and yields up to 93 ...
Sandra Bulawa +2 more
wiley +1 more source
Food Chemistry: XCheese is a globally significant dairy product, with production increasing due to high consumer demand. As a nutrient-rich food, it provides essential nutrients for human health.
Azra Akbar +3 more
doaj +1 more source
THE DERIVED DEMAND FOR IMPORTED CHEESE INTO JAPAN: A TWO-STAGE DIFFERENTIAL PRODUCTION APPROACH [PDF]
The goal of this paper is to provide the U.S. dairy industry with elasticities of Japan's derived demand for imported cheese differentiated by source country of production.
Kilmer, Richard L. +1 more
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Leptin Reduces Running in a Rodent Anorexia Nervosa Model via a Distributed Neural Network
European Eating Disorders Review, EarlyView.ABSTRACT Objective Hyperactivity is a persistent and clinically relevant symptom in anorexia nervosa (AN). Hyperactivity is inversely correlated with leptin levels. While systemic leptin administration attenuates hyperactivity in rodent models, the specific brain regions mediating this effect remain unclear.
Nick J. M. Papavoine +6 more
wiley +1 more source
Research into food preservation using a bacteriocin produced by Lactobacillus gasseri [PDF]
, 2012 Bacteriocins are natural antibacterial peptides ribosomally biosynthesized by bacteria. Gassericin T which is a bacteriocin produced by many strains of Lactobacillus gasseri has a broad antibacterial spectrum against food spoilage and pathogenic Gram ...
Arakawa, Kensuke
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Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition and quality [PDF]
, 2015 The effect of Jersey milk use solely or at different inclusion rates in Holstein-Friesian milk on Cheddar cheese production was investigated. Cheese was produced every month over a year using nonstandardized milk consisting of 0, 25, 50, 75, and 100 ...
A.S. Grandison +35 more
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Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Some Properties of Lactic Acid Bacteria Isolated from Natural Sources
ProceedingsCheeses are a group of fermented dairy products manufactured worldwide [...]
Ilya Andreevich Nikishin +6 more
doaj +1 more source
Microbiological and chemical profiles of dairy farm red smear cheese made from pasteurized and un-pasteurized milk [PDF]
, 2007 A red-smear soft cheese was produced four times during a year at an organic dairy farm using pasteurized and un-pasteurized milk, respectively, from the same milking. A commercial starter culture was added.
Hammershøj, M. +5 more
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