Results 221 to 230 of about 32,996 (264)

Cheese | Starter Cultures: General Aspects

2002
This article addresses general concepts surrounding the use of starter cultures in cheesemaking. Starter cultures are essential to the manufacture of many cheese types. Whether prepared from the natural flora of milk, propagated as cultured whey, or selected from a preserved collection of defined single strains or undefined mixtures, starter cultures ...
Powell, I. B., Broome, M. C., Limsowtin, G. K. Y.   +2 more
openaire   +2 more sources

Autochthonous starter cultures

2016
Nowadays, in the line with the expanding trend of green living, safe food containing less synthetic additives and items produced by using technologies with less impact on the environment (so-called natural food) have to be offered to consumers. All this reasons opens up a huge space for new methods implemented in safe food production. Implementation of
Frece, Jadranka, Markov, Ksenija
openaire  

Starter cultures for cereal based foods

Food Microbiology, 2014
Fermented cereals play a significant role in human nutrition in all parts of the world where cereals grow. These fermentations are started spontaneously or there have been traditional techniques developed in order to keep starter cultures for these processes alive.
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Proteinase genes of cheese starter cultures

Biochemical Society Transactions, 1991
Summary The proteolytic enzymes of lactococci are of eminent importance for milk fermentations. By the combined action of proteinases and peptidases milk protein is degraded to peptides and amino acids which are required for cell growth and contribute to the organoleptic properties of the foods.
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Cheese | Starter Cultures: Specific Properties

2002
Starter cultures perform a number of specific functions in fermented dairy products, which include the metabolism of lactose to produce lactic acid, production of flavor compounds, and antimicrobial substances, and the degradation of milk proteins particularly during cheese maturation.
Broome, M. C., Powell, I. B., Limsowtin, G. K. Y.   +2 more
openaire   +2 more sources

Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab

Food Chemistry, 2021
Seda Yalcin, Ramazan Şevik
exaly  

The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage

LWT - Food Science and Technology, 2022
Selen Sallan, Güzin Kaban, Mükerrem Kaya   +2 more
exaly  

STARTER CULTURES

2003
L. Durso, R. Hutkins
openaire   +1 more source

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Foods, 2022
Amin Yousefvand, Xin Huang, Mehdi Zarei   +2 more
exaly  

Starter cultures

1998
R. K. Robinson, R. A. Wilbey
openaire   +1 more source