Characterization of Cheese Curd Ripened with Penicillium caseicolum for Producing a Flavor Concentrate
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چکیده
منابع مشابه
Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese
In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surface, with comparisons of microorganisms at both the species and the strain level. The use of two smear mix...
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study was conducted to fractionate, tentatively identify and semi-quantitate the major proteins in the 3 SCW residual lipid fractions by sodiumdodecylsulfate polyacrylamide gel electrophoresis and densitometry. SCW, LDLF, MDLF, and HDLF contained 7, 3, 5, and 8 protein components, respectively. a-lactalbumin and 13-lactoglobulin accounted for 44.6 to 80.8% of the total proteins in the sew resid...
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Cais-Sokolińska D., Pikul J. (2009): Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese. Czech J. Food Sci., 27: 301–308. The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with...
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Dairy siphovirus φLmd1, which infects starter culture isolate Leuconostoc mesenteroides subsp. dextranicum A1, showed resistance to pasteurization and was able to grow on 3 of the 4 commercial starter cultures tested. Its 26,201-bp genome was similar to that of Leuconostoc phage of vegetable origin but not to those of dairy phages infecting Lactococcus.
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Atlantinone A has been isolated from the psychrotolerant fungus Penicillium ribeum. The exact structure of the compound was confirmed by mass spectrometric and 1- and 2D NMR experiments. Atlantinone A was originally only produced upon chemical epigenetic manipulation of P. hirayamae, however in this study the compound was found to be produced at standard growth conditions by the following speci...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1984
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(84)81645-8