Millets are nutritionally superior indigenous staple crops packed with high protein, vitamins, and minerals. However, anti-nutrients such as phytic acid, tannins, polyphenols present in the millets tend to reduce bio-accessibility of minerals (iron zinc), due which millet diets greatly compromised. Although most cereals, wheat flour, brown rice, barley, contain acid a level far more than that m...

The objective of the study was to explore effect breed on composition and coagulation properties (rennet time (min), curd firming rate firmness (mm)) milk from cows milked once a day or twice in morning afternoon, using Formagraph. Thirty (11 Holstein-Friesian, 8 Holstein-Friesian × Jersey cross, 11 Jersey) once-a-day milking herd thirty (16 10 4 twice-a-day were sampled late lactation. analyse...

Background: Consumption of raw cheese may be associated with different diseases. This study aimed to evaluate behavior of four pathogenic bacteria during manufacture and ripening of Protected Designation of Origin (PDO) Pecorino Siciliano cheese. Methods: The experimental cheese groups were inoculated with pathogenic bacteria, including Escherichia coli O157, Listeria monocytogenes, Salmonella...

Ginger (Zingiber officinale) is a member of the Zingiberaceae family. The branched ginger rhizome yellowish white and has fiber. generally segmented skin easy to peel fragrant smell spicy taste so that can be used as an additive in food beverages. milk curd dessert or preparation by mixing juice. Protease enzymes convert from liquid semi-solid like pudding. This study aims determine effect addi...

In the repeated fractionation of the lipoid constituents of the tubercle bacillus, Anderson"' obtained a substance which he called phthiocerol. This material formed a part of the fraction called the "purified wax," and after separation and purification it was found to be an optically active higher alcohol with the formula C35H7303. At room temperature it is a white crystalline material with a m...

To accelerate cheese ripening, enhance its flavor types and intensity and make cheese flavoring agent in shorter time, surface ripening bacterium (Brevibacterium linens and Debaryomyces hansenii) and/or enzymes (Flavorzyme 500 MG and Palatase 20000 L) were used in cheese curd. In this study, aroma compounds generated by using ripening cultures and/or enzymes were analyzed. The control l was mad...

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...

The diversity of French fungus-ripened cheeses is due partly to the succession of fungi that colonize the cheese during ripening. Geotrichum candidum appears in the early stages of ripening on soft cheeses such as Camembert and semihard cheeses such as St. Nectaire and Reblochon. Its lipases and proteases promote flavor development, and its aminopeptidases reduce bitterness imparted by low-mole...

Abstract The aim of the study was to characterize variants traditional acid curd cheese obtained in Poland artisanal conditions terms their yield and nutritional value. cheeses were made from raw milk various conditions: with without use pasture forage (i.e. intensive systems), two seasons production (spring/summer autumn/winter), breeds raised (Polish Holstein-Friesian Simmental), on basis typ...