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Mozzarella Cheese: Impact of Coagulant Concentration on Chemical Composition, Proteolysis, and Functional Properties
Mozzarella cheese coagulant rennet functional properties
2008/3/23
Three vats of low moisture, part skim Mozzarella cheese were produced with three different concentrations of coagulant (double-strength chymosin derived by fermentation; .1, .08, and .06 ml/kg of milk...
Age-Related Changes in the Water Phase of Mozzarella Cheese
Mozzarella cheese moisture water phase serum
2008/3/23
Changes in the water-holding capacity of low moisture Mozzarella cheese during aging were evaluated by measuring the amount of serum expressed from the cheese upon centrifugation at 12,500 x g for 75 ...
A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 2. Microstructure, Fat Globule Distribution, and Free Oil
reduced fat Cheddar cheese homogenization microstructure free oil
2008/3/23
The microstructure, fat globule distribution, and free oil content of reduced fat Cheddar cheese were evaluated. Five replicates of skim milk, used to manufacture reduced fat Cheddar cheese, were stan...
Sensory and Textural Properties of Queso Blanco-Type Cheese Influenced by Acid Type
Queso Blanco texture sensory acid
2008/3/23
The influence of acetic, citric, or lactic acids on textural properties and sensory attributes of Queso Blanco-type cheese during refrigerated storage (7 wk at 5°C) was evaluated. Hardness, fracturabi...
Production of Cultured Cottage Cheese Dressing by Bifidobacteria
bifidobacteria sour cream cultured cottage cheese dressing
2008/3/23
Fermentation conditions for the production of cultured cottage cheese dressing by bifidobacteria were determined by using freeze-dried concentrates of Bifidobacterium infantis. Cream dressing was ferm...
Acidification Activity of Thermophilic Lactobacilli Under the Temperature Gradient of Grana Cheese Making
thermophilic lactobacilli acidifying activity Grana cheese temperature gradient
2008/3/23
We have studied the growth and acidification activities of strains of the most important species present in natural whey starters for Grana cheese under a temperature gradient that was similar to that...
The Effect of Liposome-Encapsulated Bacillus subtilis Neutral Proteinase on Manchego Cheese Ripening
liposome neutral proteinase accelerated ripening Manchego cheese
2008/3/23
Neutral proteinase from Bacillus subtilis was entrapped in dehydrationrehydration liposomes, which were added to pasteurized ewe milk to accelerate Manchego cheese ripening; proteinase level was ,040 ...
Extraction from Cheese Whey by Cation-Exchange Chromatography of Factors that Stimulate the Growth of Mammalian Cells
Whey cell growth lactoperoxidase cation-exchange choromatography
2008/3/22
Bovine cheese whey was investigated as a source of growth-stimulating factors that might replace or supplement fetal bovine serum in cell culture. Although some cell growth activity was demonstrated i...
Accelerated Ripening of Reduced-Fat Cheddar Cheese Using Four Attenuated Lactobacillus helveticus CNRZ-32 Adjuncts
accelerated cheese ripening attenuated bacterial adjuncts Lactobacillus helveticus
2008/3/22
Cheddar cheese that contained 33% less fat than normal was made with Lactobacillus helveticus CNRZ-32 adjuncts attenuated by spray-drying, freeze-drying, or freezing. Cheeses were analyzed during 6 mo...
Mozzarella Cheese: Impact of Rod:Coccus Ratio on Composition, Proteolysis, and Functional Properties
Mozzarella cheese rod:coccus ratio composition functional properties
2008/3/22
The impact of the rod:coccus ratio on chemical composition, proteolysis, and functional properties of Mozzarella during storage was determined. Three vats of cheese were made in 1 d using three rod:co...
Mozzarella Cheese: Impact of Whey pH at Draining on Chemical Composition, Proteolysis, and Functional Properties
Mozzarella cheese draining pH composition functional properties
2008/3/22
Cultured low moisture, part skim Mozzarella cheeses were produced using the same milk (185 kg per vat), starter, and coagulant, but with two different whey pH at draining (6.40 and 6.15). Cheese was m...
A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 1. Manufacture, Composition, and Yield
reduced fat Cheddar cheese homogenization
2008/3/22
Five replicates of skim milk used to manufacture reduced fat Cheddar cheese were standardized to 1.65% fat with cream homogenized at first and second stage pressures of 176 and 35kg/cm2, respectively....
Influence of Microfluidization of Milk on Cheddar Cheese Composition, Color, Texture, and Yield
microfluidization Cheddar cheese yield color
2008/3/22
The microfluidization of milk used to manufacture Cheddar cheese was investigated with the ultimate objective of whitening the cheese. Four vats of cheese were prepared simultaneously from 2 kg of the...
Pressure During Pressing of 290-Kilogram Stirred-Curd Cheddar Cheese Blocks
pressure curd whey cheese
2008/3/22
Pressure in the center and side of 290-kg stirred-curd Cheddar cheese blocks was determined during 2 h of pressing at 12 kPa of cheese surface pressure. A strain-gauge pressure transducer and data log...
Growth and Viability of Bifidobacterium bifidum in Cheddar Cheese
bifidobacteria Cheddar cheese ripening
2008/3/22
Bifidobacterium bifidum (ATCC 15696) was grown in MRS broth containing cysteinea·HCl at 37°12, and the cells were harvested by centrifuging at 1300 x g for 15 min at 4°C. Equal volumes of the cell slu...