Results 251 to 260 of about 3,888,101 (304)

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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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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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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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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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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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
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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
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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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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
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STARTER CULTURES

2003
L. Durso, R. Hutkins
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