International Journal of Dairy Technology
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Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation†
International Journal of Dairy Technology - Tập 58 Số 1 - Trang 25-29 - 2005
Microbial populations in kefir and kefir grains were enumerated by plating.
Total lactic acid bacteria, lactoccocci, lactobacilli and yeast populations
increased during fermentation and increased slightly during cold storage. Kefir
grains had a lactic acid bacteria : yeast ratio of 10 9 : 10 6 . In further
studies, kefir grains were observed using scanning electron microscopy (SEM)
methods, which...
Effect of enzymatic cross‐linking of milk proteins on functional properties of set‐style yoghurt
International Journal of Dairy Technology - Tập 55 Số 3 - Trang 152-157 - 2002
This paper presents research on the effect of enzymatic cross‐linking of milk
proteins on the properties of yoghurt. Whole milk was incubated with
transglutaminase (TG) prior to fermentation (2 h, 40°C, E/S ratio 1/2000).
Enzyme action was stopped by heating (1 min, 80°C). Skim‐milk was treated by
simultaneous use of TG and thermophilic yoghurt starter culture without
inactivation of the enzyme. A...
The use of transglutaminase in dairy products
International Journal of Dairy Technology - Tập 59 Số 1 - Trang 1-7 - 2006
Modification of proteins by enzymes such as transglutaminase (TG) has recently
become of great interest to food scientists. TG (EC 2.3.2.13) catalyses the
post‐translational modification of proteins by transamidation of available
glutamine residues by the formation of covalent cross‐links between glutamine
and lysine residues in proteins. It is suggested that TG is a useful tool for
the production...
Microbial proteinases as agents for accelerated cheese ripening
International Journal of Dairy Technology - Tập 35 Số 2 - Trang 75-76 - 1982
Taste panel data confirm that commercial preparations of Bacillus subtilis
neutral proteinase can accelerate flavour development in Cheddar cheese without
defect formation. The influence of the enzyme on the rate of ripening can be
controlled by varying the cheese storage temperature. Fungal acid proteinase
gives bitter cheese without enhancing typical flavour, even when used at
concentrations cor...
The sensory characteristics of Cheddar cheese and their relationship with acceptability
International Journal of Dairy Technology - Tập 42 Số 4 - Trang 112-117 - 1989
Seven varieties of Cheddar cheese were evaluated using free‐choice and
conventional (quantitative descriptive analysis) profiling. This study looks at
the odour and flavour attributes of the cheeses; as well as the more widely
reported texture characteristics. Generalized Procrustes analysis was used to
analyse data from both profile methods, as well as being applied to compare the
perceptual spac...
Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices
International Journal of Dairy Technology - Tập 71 Số S1 - Trang 120-129 - 2018
In this study, probiotic fermented milk beverages with black mulberry (MFM), red
grape (GFM) and cornelian cherry (CFM) were produced. The viable cell counts of
Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus,
Lactobacillus acidophilus and Bifidobacterium lactis were detected within the
recommended biotherapeutic levels (>106 log cfu/mL) as a measure of the
potential prebio...
Biochemistry of cheese ripening
International Journal of Dairy Technology - Tập 57 Số 2-3 - Trang 127-144 - 2004
Rennet‐coagulated cheeses are ripened for periods ranging from about two weeks
to two or more years depending on variety. During ripening, microbiological and
biochemical changes occur that result in the development of the flavour and
texture characteristic of the variety. Biochemical changes in cheese during
ripening may be grouped into primary (lipolysis, proteolysis and metabolism of
residual l...
The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese
International Journal of Dairy Technology - Tập 51 Số 1 - Trang 1-10 - 1998
Reduced fat milks were pasteurized, for 15 s, at temperatures ranging from 72 to
88°C to give levels of whey protein denaturation varying from ˜ 3 to 35%. The
milks were converted into reduced fat cheddar cheese (16–18% fat) in 500 litre
cheese vats; the resultant cheese curds were milled at pH values of 5.75 and
5.35. Raising the milk pasteurization temperature resulted in impaired rennet
coagula...
Isolation and characterization of the microbial population of different South African kefir grains
International Journal of Dairy Technology - Tập 57 Số 1 - Trang 33-37 - 2004
Kefir, a slightly acidic fermented milk, is produced by adding lactic acid
bacteria and yeasts, in the form of grains, to milk. The bacteria and yeasts
present in the kefir grains are known to vary widely. Selective growth media and
morphological and biochemical characteristics were used for the isolation and
identification of the microbes present in the grains from eight different
sources in Sout...
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