Results 281 to 290 of about 3,756,329 (348)

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

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
openaire   +1 more source

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
openaire   +2 more sources

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.
openaire   +1 more source

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
openaire   +1 more source

Types of Starter Cultures

2018
Modern lactic starter technology is a highly competitive, multimillion-dollar sector of today's cheese industry. More literature exists on milk fermentative organisms than for any other food. Several excellent review articles have been written detailing the history of starter cultures.
Randall K. Thunell, William E. Sandine
openaire   +1 more source

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
openaire   +1 more source

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  

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
openaire   +2 more sources

The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation

World Journal of Microbiology & Biotechnology, 2020
L. S. Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel, S. Martinez, A. P. P. Bressani, S. Evangelista, C. F. Silva e Batista, R. Schwan   +6 more
semanticscholar   +1 more source