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Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese
Springer Science and Business Media LLC - Tập 88 - Trang 467-475 - 2008
Lene T. Andersen, Hedwig Schlichtherle-Cerny, Ylva Ardö
In the literature hydrophilic glutamyl di- and tripeptides have been described to induce an umami or savoury taste. In this study, HILIC-ESI-MS was applied for analysis of low-molecular-weight peptides in the ultra-filtrated (cut-off 10 kg · mol−1) water-soluble extract of two mature Cheddar cheeses, selected because of their pronounced savoury flavour. A reference mixture of amino acids and di- a...... hiện toàn bộ
A rapid HPLC method for the extraction and quantification of vitamin B12 in dairy products and cultures of Propionibacterium freudenreichii
Springer Science and Business Media LLC - Tập 90 - Trang 509-520 - 2010
Jessy Van Wyk, Trevor J. Britz
To overcome nutritional vitamin B12 deficiencies in certain populations in Southern Africa, fortified functional foods have been developed. However, current microbiological methods used to accurately determine vitamin B12 levels in foodstuffs, important for quality control and regulatory purposes, are time consuming. This study describes an extraction and detection method for vitamin B12 in dairy ...... hiện toàn bộ
Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition
Springer Science and Business Media LLC - Tập 93 Số 4-5 - Trang 401-413 - 2013
V. Sikand, P. S. Tong, John H. Walker
Effect of milk temperature and flow on the adherence of Staphylococcus epidermidis to stainless steel in amounts capable of biofilm formation
Springer Science and Business Media LLC - Tập 91 - Trang 361-372 - 2011
Zoran Jaglic, Dana Cervinkova, Elleni Michu, Martina Holasova, Petr Roubal, Hana Vlkova, Vladimir Babak, Jarmila Schlegelova
The adherence of microorganisms to surfaces is a critical precondition for biofilm development. In this study, we evaluated the adherence (in amounts capable of biofilm formation) of Staphylococcus epidermidis in milk to stainless steel. During a 6-h time frame, the effect of milk temperature and laminar flow on adherence was analysed. In amounts capable of biofilm formation, the cells adhered wit...... hiện toàn bộ
Storage stability of whole milk powder produced from raw milk reverse osmosis retentate
Springer Science and Business Media LLC - Tập 96 - Trang 873-886 - 2016
Ida Sørensen, Tommas Neve, Niels Ottosen, Lotte Bach Larsen, Trine Kastrup Dalsgaard, Lars Wiking
Implementation of reverse osmosis filtration at the dairy farm will reduce the volume of milk, which has to be transported, and thereby potentially reduce energy consumption and CO2 emission. The aim of this study was to examine the quality of whole milk powder produced from reverse osmosis retentate concentrated at the farm. Whole milk powder prepared from reverse osmosis retentate, with a volume...... hiện toàn bộ
Retraction Note to: Nucleation and growth rates of lactose as affected by ultrasound in aqueous solution
Springer Science and Business Media LLC - - 2016
Mohammad Hassan Zamanipoor, Tuna Derya Dincer, Bogdan Zisu, Vijay Jayasena
Kinetic and thermodynamic parameters of alkaline phosphatase and γ—glutamyl transferase inactivation in bovine milk
Springer Science and Business Media LLC - Tập 91 - Trang 701-717 - 2011
Nicoleta Stănciuc, Alina Ardelean, Veronica Diaconu, Gabriela Râpeanu, Silvius Stanciu, Anca Nicolau
Kinetic and thermodynamic studies were carried out at different time–temperature combinations in order to evaluate the suitability of alkaline phosphatase (ALP) and γ-glutamyl transferase (GGT) as markers for the heat treatment of milk. The average activities of the enzymes in bovine milk were 0.46 ± 0.02 U.mL−1 for ALP and 4.05 ± 0.26 and 4.55 ± 0.24 U.mL−1 for GGT in milk with different fat leve...... hiện toàn bộ
Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
Springer Science and Business Media LLC - Tập 94 - Trang 255-267 - 2014
María Cristina Perotti, Irma Verónica Wolf, Margherita Addis, Roberta Comunian, Antonio Paba, Carlos Alberto Meinardi
The market of cheeses from ewe’s milk has been growing steadily in Argentina. The nutritional benefits of these products can be enhanced by adding probiotic cultures. In the present study, the survival of a mix of probiotic microorganisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp. lactis Bb12) in a semi-hard ovine cheese, manufactured with a technology previously developed i...... hiện toàn bộ
Relative humidity of outlet air: the key parameter to optimize moisture content and water activity of dairy powders
Springer Science and Business Media LLC - Tập 88 - Trang 45-52 - 2008
Pierre Schuck, Anne Dolivet, Serge Méjean, Romain Jeantet
The most widely used technique for dehydration of dairy products is spray drying. This is an effective method for preserving biological products as it does not involve severe heat treatment and allows storage of powders at an ambient temperature. The maximum moisture content of a dairy powder (max 4% for skim milk powder) is defined in the product specification in relation to the water activity, a...... hiện toàn bộ
Moisture sorption and stickiness behaviour of hydrolysed whey protein/lactose powders
Springer Science and Business Media LLC - Tập 93 - Trang 505-521 - 2013
S. A. Hogan, D. J. O’Callaghan
The potentially negative effects of low molecular weight disaccharides, especially lactose, on spray-drying efficiency and storage stability of dairy powders are often counterbalanced by the presence of intact milk proteins. Hydrolysis of proteins, however, may impair such protective effects and contribute to a loss in production performance. Hydrolysed or non-hydrolysed whey protein/lactose (WP/L...... hiện toàn bộ
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