Modeling of Moisture Crystallization of Bacterial Starter Cultures during Freezing
نویسندگان
چکیده
منابع مشابه
Starter Cultures for Sparkling Wine
The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety. The increasing economic interest in the sector of sparkling wine has also implied a renewed interest in microb...
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in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.
Bacteriocinogenic Starter Cultures vs. Listeria Monocytogenes
REFERENCES Blendl, H., E. Kallweit, J. Scheper (1991): Qualitatanbieten: Schweine-fl eisch, AID, 1103, Bonn. Forrest, J.C. (1998): Line speed implementation of various pork quality measures. Home page address: http://www.nsif.com/ Conferences/1998/forrest.htm. Grau, R., R. Hamm (1952): Eine einfache Methode zur Bestimmung der Wasserbindung im Fleisch. Die Fleischwirtschaft, 4, 295-297. Hofmann,...
متن کاملAntibiotics and Lactic Acid Starter Cultures " 2
The problem of antibiotics in milk was brought to light in 1948 by Kastli (1948), who was the first to report specifically that milk from a quarter of an udder treated with penicillin would impair the manufacture of butter and cheese. He found that from 0.1 to 1.0 unit of penicillin per ml of milk was sufficient to inhibit the growth of the widely used starter cultures, Streptococcus cremoris a...
متن کاملCapsule formation by nonropy starter cultures affects the viscoelastic properties of yogurt during structure formation.
The aim of this work was to study the structure formation of yogurt made with cultures containing ropy Lactobacillus delbrueckii ssp. bulgaricus (R), capsule-forming nonropy Streptococcus thermophilus (CNR), and noncapsule-forming nonropy cultures (NCNR). Similar gelation profiles were shown for milk fermented by ropy and nonropy lactic cultures. The gelation point occurred at lower pH values i...
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ژورنال
عنوان ژورنال: Food Processing: Techniques and Technology
سال: 2020
ISSN: 2074-9414,2313-1748
DOI: 10.21603/2074-9414-2020-2-252-260