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CHEESE AND CULTURED MILK PRODUCTS
Nutrition & Food Science, 1986Hard cheeses Cheese has been made in this country for at least 2,000 years. Until the middle of the 19th century, cheese was made on the farm, using the unpasteurised milk from a single herd of cows and very simple equipment. However, due to the amount of cheese consumed in Britain today, 80 per cent is now produced in creameries.
Susan Hayes, Judy Buttriss
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Diacetyl production by Propionibacterium shermanii in milk cultures
Canadian Journal of Microbiology, 1970Diacetyl production by propionibacteria in milk cultures was studied using a previously described sensitive method specific for diacetyl. Twenty-four strains belonging to six Propionibacterium species were included in the study. A strain of P. shermanii that produced relatively large amounts of diacetyl in milk was chosen for investigations on factors
S Y, Lee +3 more
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QUALITY ASSESSMENT OF ENRICHED CULTURED MILK PRODUCT
Vestnik of the Russian agricultural science, 1970In the enrichment of fermented milk ice cream with beekeeping products, preference is given to pollen from royal jelly to bee adsorbed on the basis of their high biological value, sufficient raw material availability and low cost. The resulting product with improved structural mechanical properties: an increase in the viscosity and air saturation of ...
S. P. Prisyazhnaya +2 more
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Russian Agricultural Sciences, 2013
Synthetic oligonucleotide Lbul4F and Lbul5R primers were developed for the Lactobacillus delbrueckii subsp. bulgaricus DNA detection in a polymerase chain reaction; these primers have specificity and allow us to carry out efficient identification of strains and cultures of these bacteria that are used in starter cultures in production of cultured milk ...
V. I. Semenikhin, S. A. Yurik
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Synthetic oligonucleotide Lbul4F and Lbul5R primers were developed for the Lactobacillus delbrueckii subsp. bulgaricus DNA detection in a polymerase chain reaction; these primers have specificity and allow us to carry out efficient identification of strains and cultures of these bacteria that are used in starter cultures in production of cultured milk ...
V. I. Semenikhin, S. A. Yurik
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Cheese Production Using Kefir Culture Entrapped in Milk Proteins
Applied Biochemistry and Biotechnology, 2015The aim of the present study was to evaluate the use of kefir culture entrapped in casein and in whey protein as starter cultures for the production of Feta-type cheese. Microbiological analysis showed that counts of enterobacteria, coliforms, and staphylococci were significantly reduced due to kefir culture. In addition, the effect of kefir culture on
Dimitra, Dimitrellou +4 more
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USING CULTURED MILK PRODUCTS IN FEEDING CALVES
Bulletin of KSAUThe objective of the study is to evaluate the effect of acidophilic thick sour milk on the performance and biological indicators of calves. The scientific and farm trial was conducted in 2021–2022 at Bolsheurinskoye CJSC in the Kansk District of the Krasnoyarsk Region using Red-and-White calves. Two groups of 25 day-old calves with a birth weight of 39.
Tamara Lefler +3 more
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Homemade Cultured Milk Products
2017Describes simple procedures for making cultured buttermilk, sour cream, and yogurt in the home using knowledge employed by highly trained dairy professionals.
Large, P. M., Stone, W. K.
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Selection of starter cultures for the production of fermented milk-grain baby food product
Food processing industry, 2023Одно из направлений обогащения молочных продуктов биологически активными веществами, расширения ассортимента и экономии основного сырья – использование растительных ингредиентов при их производстве. Создание продуктов питания с повышенной биологической активностью, способствующих укреплению защитных функций организма и нейтрализующих действие ...
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Influence of culture conditions on the production of milk-clotting enzyme from Rhizomucor
World Journal of Microbiology & Biotechnology, 1994The ratio of milk-clotting activity to proteolytic activity (MC/PA) was used as an index to determine the quality of milk-clotting enzyme. Solid-state fermentation on wheat bran for 5 days at room temperature gave optimal production for enzyme by Rhizomucor miehei and R. pusillus.
S, Preetha, R, Boopathy
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Focusing on Modern Food Industry, 2014
Bacteria flora associated with the fermentation of a traditional milk product “kindirmo” procured from commercial sources was investigated in the present research work. The micro floras of the milk product were Streptococcus spp, Bacillus spp and Micrococcus spp. The probable identities of isolated Lactic acid bacteria (LAB) were Lactobacillus hilgardi,
Enerst C. Igwe +2 more
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Bacteria flora associated with the fermentation of a traditional milk product “kindirmo” procured from commercial sources was investigated in the present research work. The micro floras of the milk product were Streptococcus spp, Bacillus spp and Micrococcus spp. The probable identities of isolated Lactic acid bacteria (LAB) were Lactobacillus hilgardi,
Enerst C. Igwe +2 more
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