Results 211 to 220 of about 32,996 (264)

Coagulants and Starter Cultures

2023
The conversion of milk into cheese relies on a complex set of (bio)chemical events and manufacturing processes. The details vary depending on the type of cheese being made and on the level of technological sophistication being used by the cheesemaker, though the key stages of coagulation, draining, acidification and maturation are shared by most cheese
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Cheese Starter Cultures

1993
The use of starter cultures (often simply called starters) containing lactic acid bacteria (LAB) is an essential requirement in the manufacture of most cheeses. These cultures are called starters because they initiate or ‘start’ the production of lactic acid, their primary purpose in cheese manufacture.
Timothy M. Cogan, Colin Hill
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Genetically modified starter and protective cultures

International Journal of Food Microbiology, 1996
Modern approaches towards starter and protective culture improvement rely on advances in molecular biology. For most microorganisms used for food production, gene technological methods have been well developed. By recombinant DNA technology, 'tailor-made' starter and protective cultures may be constructed so as to combine technically desirable features.
Geisen, Rolf, Holzapfel, Wilhelm Heinrich   +1 more
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Starter and protective cultures

2003
The safekeeping and preservation of food have been part of mankind’s struggle for survival throughout our cultural history. Improvement of technical skills has been a further driving force in the development of new methods and approaches for the prevention of food deterioration. Originally applied as “empirical” processes and backed up by tradition and
W. H. Holzapfel, U. Schillinger, R. Geisen, F.-K. Lücke   +3 more
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Growth characteristics of meat starter cultures

Meat Science, 1991
The Australian Code of Practice for manufacture of dry and semi-dry sausage (salami) states that fermentation temperatures must not exceed 25°C and that a pH of 5·2 must be achieved in the product within 48 h. In order to select the most appropriate starter cultures for fermentation, Lactobacillus plantarum, Pediococcus pentosaceus and Staphylococcus ...
J, Coventry, M W, Hickey
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Saccharomyces cerevisiae as a starter culture in Mycella

International Journal of Food Microbiology, 2001
The potential use of Saccharomyces cerevisiae FB7 as an additional starter culture for the production of Mycella, a Danish Gorgonzola type cheese, was investigated. Two dairy productions of Mycella, each containing batches of experimental cheeses with S. cerevisiae added and reference cheeses without yeast added were carried out.
Kronborg Hansen, T., Tempel, T. v. d., Cantor, M. D., Jakobsen, M.   +3 more
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Starter cultures: bioprotective cultures

2007
In the last few years, concerns over food safety have increased their importance due to its dramatic impact on public health. Over the past decade, a series of food scandals have erupted involving meat and meat products, which feature prominently in the food safety crisis.
Vignolo, Graciela Margarita, Fadda, Silvina G.   +1 more
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Meat Starter Culture

Meat starter cultures are maturation and surface starters used to accelerate the fermentation process, maximize the quality, and guarantee uniformity and safety of the product. This review discusses the beneficial role of meat starter cultures in the acceleration and promotion of the fermentation process by rapid matrix acidification, standardization ...
Borpuzari, Rajendra Nath, Borpuzari, Trishna, Saikia, Rashmi Rekha   +2 more
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New developments in meat starter cultures

Meat Science, 1998
Meat starter cultures containing one or more strains of lactic acid bacteria,Actinobacteria, staphylococci,Halomonas elongata, Aeromonas spec., and moulds or yeasts are widely in practical use. The progress in microbial systematic has led to changes in the taxonomy of familiar bacterial species which are described. Studies of flavour genesis led to the
W P, Hammes, C, Hertel
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Concentrated Starter Cultures

2018
Concentrated starter cultures are defined as starter cultures that are grown under closely controlled conditions, concentrated into a small volume, and frozen or dried for storage and transportation. These have provided improved starter cultures that are easier to utilize in the manufacture of cultured foods than traditional forms of starters.
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