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
Zeynep B. Güzel‐Seydim, Jennifer T. Wyffels, Atıf Can Seydim, Annel K. Greene
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 ... hiện toàn bộ
Homogenization
International Journal of Dairy Technology - Tập 45 Số 2 - Trang 31-32 - 1992
Andrew Wilbey
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
Peter Christian Lorenzen, Horst Neve, Andreas Mautner, E. Schlimme
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 e...... hiện toàn bộ
The use of transglutaminase in dairy products
International Journal of Dairy Technology - Tập 59 Số 1 - Trang 1-7 - 2006
Elvan Özrenk
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 t...... hiện toàn bộ
Microbial proteinases as agents for accelerated cheese ripening
International Journal of Dairy Technology - Tập 35 Số 2 - Trang 75-76 - 1982
B. A. Law, ANNE S WIGMORE
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 typi...... hiện toàn bộ
The sensory characteristics of Cheddar cheese and their relationship with acceptability
International Journal of Dairy Technology - Tập 42 Số 4 - Trang 112-117 - 1989
Jean A. McEwan, James D. Moore, Janet S. Colwill
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 compa...... hiện toàn bộ
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
Abdullah Barat, Tülay Özcan
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 Bifidob...... hiện toàn bộ
Biochemistry of cheese ripening
International Journal of Dairy Technology - Tập 57 Số 2-3 - Trang 127-144 - 2004
Paul L.H. McSweeney
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 re...... hiện toàn bộ
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
Timothy P. Guinee, Mark A. Fenelon, E. Mulholland, Brendan T. O’Kennedy, Niamh B. O'brien, W. J. Reville
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 i...... hiện toàn bộ
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
R. Corli Witthuhn, Tersia Schoeman, T.J. Britz
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...... hiện toàn bộ
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