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Influence of composite κ-casein and β-lactoglobulin genotypes on composition, rennetability and heat stability of milk of cows of Slovak Pied breed
cow milk genetic polymorphism milk protein casein rennetability heat stability
2015/6/4
The effect of the phenotypic combination of genetic variants κ-CN/β-Lg on the contents of technologically and nutritionally important components of milk as well as technological properties of milk was...
Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract
probiotic Lactobacillus bile tolerance pH tolerance autoaggregation
2014/2/26
The cell survival in the digestive tract is one of the main criteria required for the probiotics. The aim of this study was to evaluate the stability of the selected lactobacilli (Lactobacillus acidop...
Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products
antimicrobial packaging nisin natamycin cheese
2014/3/10
The study was aimed to (I) test the effect of polyethylene (LDPE) films coated by commercially available polyvinylchloride (PVC) lacquer with addition of nisin preparation Nisaplin® (5% w/w) and/...
The Effect of Preservatives Based on Propionic Acid on the Fermentation and Aerobic Stability of Corn Silage and a Total Mixed Ration
silage propionic acid preservative aerobic stability
2008/7/18
For 3 successive yr, whole-plant corn was ensiled in laboratory silos with low percentages of silage preservatives, the primary active ingredient of which was propionic acid. Preservatives were added ...
Short Communication: Stability of Chymosin and Cyprosins Under Milk-Coagulation and Cheese-Ripening Conditions
cyprosins chymosin milk coagulation cheese ripening
2008/3/31
Chymosin was stable under milk-coagulation and cheese-ripening conditions with a loss of activity not exceeding 8% of the initial level. Cyprosins lost up to 33% of their activity under milk-coagulati...
The oxidative stability of fish oil blended with milk products was evaluated. Oxidation of the oil blend was determined by peroxide value and rancimat test. Improved oxidative stability was observed f...
Thermal Stability of Whey Protein Concentrate Mixtures: Aggregate Formation
calcium casein electron microscopy whey protein concentrate
2008/3/27
Solutions (17% TS) of whey protein concentrate (65% protein) were dialyzed against simulated milk ultrafiltrate containing 0 to 9 mM total Ca2+. The dialyzed solutions were heated at 66 or 71°C for 12...
Influence of the Acidification Process on the Colloidal Stability of Acidic Milk Drinks Prepared from Reconstituted Nonfat Dry Milk
glucono--lactone acidic milk drink stability pectin
2008/3/23
Studies on the stabilization of acidic milk drinks with pectin require the availability of well-defined preparations of acidic milk drink, but traditional acidic milk drinks suffer from problems of re...
Functionality of Milk Fat In Foam Formation and Stability
foams milk fat magnetic resonance imaging
2008/3/19
The objectives of this study were to investigate the functional properties of different fats emulsified in food foams. Quantitative descriptions of the formation and subsequent stability of food foams...
Aspartame Stability In Commercially Sterilized Flavored Dairy Beverages
aspartame stability dauy beverages
2008/3/19
The objective of this research was to evaluate the stability of aspartame in commercially sterilized skim milk beverages that contained different buffer salts, buffer concentrations, and flavor. The e...
Effect of Polymer Additives on the Stability of O/W Emulsions
O/W emulsions depletion effect neutral polymer
2010/11/22
Different types of polymers were added to ethyl oleate-in-water emulsions and the stability of the emulsions was followed by a turbidimetric technique. Addition of neutral polymers such as pullulan an...