منابع مشابه
Creamed Cottage cheese enriched with Lactobacillus GG
Cottage cheese was produced from reconstituted skimmed milk powder Fer mentation of skim milk with approximately 11.16% total solids was performed at 22 °C with 0,5% mesophilic starter culture, "O" type (DVS, Chr Hansen's Lab), without rennet addition. Dry Cottage cheese samples contained an average 21,32% total solids; 17.85%) proteins; 0.75%) ash; and 90.33 mg Ca/lOOg. The Cottage cheese pro...
متن کاملChemical composition and microbiological quality of Metata Ayib: a traditional Ethiopian fermented cottage cheese
The chemical composition and microbiological quality of Metata Ayib, a traditional Ethiopian fermented cottage cheese, were investigated in this study for the first time. A total of nineteen Metata Ayib samples procured from a local market in Merawi town in Northwest Ethiopia were used for the analysis. The Metata Ayib samples analyzed had average moisture, fat, protein and ash contents of 42.3...
متن کاملPretreatment of Cottage Cheese to Enhance Biogas Production
This study evaluated the possibility of pretreating selected solid fraction of an anaerobic digester treating food waste to lower the hydraulic retention time and increase the methane production. The study investigated the effect of different pretreatments (thermal, chemical, thermochemical and enzymatic) for enhanced methane production from cottage cheese. The most effective pretreatments were...
متن کاملDevelopment of a symbiotic cottage cheese added with Lactobacillus delbrueckii UFV H2b20 and inulin
The aim of the study was to develop a symbiotic cottage cheese containing Lactobacillus delbrueckii UFV H2b20 and inulin, and to evaluate the survival of this bacterium when the cheese was exposed to conditions simulating those found in the gastro-intestinal tract. Throughout the entire whole shelf-life period of the cheese, the probiotic cell counts were higher than those recommended for probi...
متن کاملModelling and predicting growth of psychrotolerant pseudomonads in milk and cottage cheese.
Mathematical models were developed and evaluated for growth of psychrotolerant pseudomonads in chilled milk and in cottage cheese with cultured cream dressing. The mathematical models include the effect of temperature, pH, NaCl, lactic acid and sorbic acid. A simplified cardinal parameter growth rate model was developed based on growth in broth. Subsequently, the reference growth rate parameter...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1964
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(64)88808-1