Comparat i ve stud i es were made on the composition, microstructure and organolepti c quali t y of soft brine cheese made f rom instant whole mi I k powder and from raw mi I k. The chemi ca I analysis of young and ripened (one and two month) cheese re vealed similarity except fo r a higher salt content in the cheese made from reconstituted milk at the end of ripening . Electron microscopic stu...

The aim of our study was to develop an original probiotic cheese based on the Estonian open-texture, smear-ripened, semisoft cheese "Pikantne." Cheese was produced by two methods using cheese starter cultures (Probat 505) in combination with 0.04% of probiotic Lactobacillus fermentum strain ME-3 (10(9) cfu/mL) with high antimicrobial activity and antioxidative properties. The probiotic Lactobac...

A fast and straightforward procedure aimed at separating copper (Cu) ions from monosacharides and preconcentrating their traces before flame atomic absorption spectrometry (FAAS) measurements was developed, and its suitability was evaluated by the analysis of freshly ripened honeys on the content of this environmentally and physiologically relevant element. This procedure included the passage (...

Seed component structures were grouped into maternal and offspring (embryo and endosperm) tissues to characterize a dormancy quantitative trait locus (QTL) for tissue-specific function using a marker-assisted genetic approach. The approach was devised to test if genotypic/allelic frequencies of a marker tightly linked to the QTL deviate from Mendelian expectations in germinated and nongerminate...

Nutty flavor in Cheddar cheese is desirable, and recent research demonstrated that 2- and 3-methyl butanal and 2-methyl propanal were primary sources of nutty flavors in Cheddar. Because malty strains of Lac-tococcus lactis (formerly Streptococcus lactis var. malti-genes) are characterized by the efficient production of these and other Strecker aldehydes during growth, this study investigated t...

Physical and chemical changes in sapote mamey (Pouteria sapota (Jacq.) H.E. Moore and Stearn) fruit during ripening and storage at various temperatures were evaluated. Ripening was associated with flesh softening, an increase in soluble solids content (SSC), and a change in flesh color from yellow or pale pink to a dark pink or red. No changes in fruit skin color or in flesh acidity were observ...

effects of gibberellic acid (ga) and abscisic acid (aba) on dormant and after-ripened wheat seed, cultivar rl4137, were studied. the aim of the study was to evaluate the effects of seed after-ripening in comparison with gibberellin application on breaking of seed dormancy. moreover, the effect of abscisic acid on dormancy induction was also evaluated. acid and alkaline posphatase activity of se...

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...