Results 161 to 170 of about 6,684,821 (351)

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture. [PDF]

Front Microbiol, 2023
Bettera L, Dreier M, Schmidt RS, Gatti M, Berthoud H, Bachmann HP.   +5 more
europepmc   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production. [PDF]

Front Microbiol, 2023
Decadt H, Weckx S, De Vuyst L.
europepmc   +1 more source

Milk [PDF]

, 1963
PDF pages ...
Cole, Darrel, Gruner, Pauline, Koval, Frank, Netz, Irene, Simonds, Lois, Zehr, Donald   +5 more
core  

Cream cheese products: A review

Songklanakarin Journal of Science and Technology (SJST), 2005
Cream cheese is a soft fresh acid-coagulated cheese product, which is acidified by mesophilic lactic acid starter culture, i.e. Lactococcus and Leuconostoc. Cream cheese products are categorized into two main types based on the different fat content in the initial mix and the final composition.
openaire   +2 more sources

Ferulic acid‐impregnated sodium alginate–pectin biopolymer film for active packaging and shelf‐life extension of potato chips

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya, Venkata Giridhar Poosarla, Navyasri Nandavarapu, Aparna Ramadoss, Nagaveni Shivshetty   +4 more
wiley   +1 more source

Novel functional polysaccharides as edible coatings for cheese [PDF]

, 2007
One of the problems occurring during cheese ripening and later on, throughout the distribution chain, is the occurrence of molds and the loss of water.
Cerqueira, M. A., Lima, A. M. P., Moreira, R. A., Teixeira, J. A., Vicente, A. A.   +4 more
core  

Compound‐Specific Stable Isotope Analysis Improves the Association Between Dairy Fatty Acid Biomarkers and Dairy Intake: A Secondary Analysis

Lipids, EarlyView.
ABSTRACT Increasing evidence suggests that dairy consumption may decrease the risk of chronic diseases. However, this association remains unclear due to methodological limitations. As a part of a secondary analysis, we used compound‐specific stable isotope analysis to increase the accuracy of the dairy FA biomarkers (15:0, 17:0), considering that each ...
Camilla Parzanini, Marisa Soo, Shirley Vien, Ji‐Eun Chon, Anthony J. Hanley, Priya Kathirvel, Bohdan Luhovyy, G. Harvey Anderson, Richard P. Bazinet   +8 more
wiley   +1 more source

In-situ inhibition of Staphylococcus aureus by lactic acid bacteria consortia from two traditional Slovenian raw milk cheeses

Mljekarstvo, 2010
Bacteriocin(s) producing lactic acid bacteria naturally present in traditional cheeses represent an inexhaustive pool of microbes with safeguarding potential.
Aljoša Trmčić, Tanja Obermajer, Andreja Čanžek Majhenič, Irena Rogelj, Bojana Bogovič Matijašić   +4 more
doaj  

In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation-A Case Study from Commercial Cheese Production. [PDF]

Foods, 2023
Solberg LE, Wold JP, Dankel K, Øyaas J, Måge I.   +4 more
europepmc   +1 more source