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Effect of incorporating encapsulated and non-encapsulated probiotic cultures on culture survival and cheese quality of gouda cheeseLiu, Yi-Chun 02 April 2012 (has links)
Gouda is a semi-hard, high fat cheese and was investigated here as a food vehicle for probiotic bacteria.
The purpose of this study was to incorporate non-microencapsulated and microencapsulated probiotic cultures (L. helveticus and B. longum) into Gouda cheese. Lactococcus lactis, Lactococcus cremoris, Lactococcus lactis subsp. diacetylactis and Streptococcus thermophilus were used as starter cultures. Each batch was evaluated for its chemical, microbial, textural, and also sensorial properties after 3 and 4 months of aging.
The experimental Gouda cheeses with the addition of probiotic cultures did not alter the chemical properties of the aged cheese. Furthermore, the final levels of both probiotic strains incorporated were meeting the recommendation level suggested by health organizations which is higher than 107 cfu/g. Moreover, the addition of probiotic strains and maturation time did not alter the texture of the cheese. Overall, the result from the sensory test also did not show any differences.
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Effect of incorporating encapsulated and non-encapsulated probiotic cultures on culture survival and cheese quality of gouda cheeseLiu, Yi-Chun 02 April 2012 (has links)
Gouda is a semi-hard, high fat cheese and was investigated here as a food vehicle for probiotic bacteria.
The purpose of this study was to incorporate non-microencapsulated and microencapsulated probiotic cultures (L. helveticus and B. longum) into Gouda cheese. Lactococcus lactis, Lactococcus cremoris, Lactococcus lactis subsp. diacetylactis and Streptococcus thermophilus were used as starter cultures. Each batch was evaluated for its chemical, microbial, textural, and also sensorial properties after 3 and 4 months of aging.
The experimental Gouda cheeses with the addition of probiotic cultures did not alter the chemical properties of the aged cheese. Furthermore, the final levels of both probiotic strains incorporated were meeting the recommendation level suggested by health organizations which is higher than 107 cfu/g. Moreover, the addition of probiotic strains and maturation time did not alter the texture of the cheese. Overall, the result from the sensory test also did not show any differences.
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Occurrence and control of the brown precipitate defect in making cottage cheeseWhite, Richard Jean 08 December 1959 (has links)
Graduation date: 1960
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Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fatO'Keefe, Patrick William 17 December 1971 (has links)
Graduation date: 1972
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An evaluation of food gums for encapsulating enzymes to accelerate cheese ripening : thesis submitted in fulfilment of the requirements for the degree of Master of Science (Honours) in Food Science and Technology /Lam, Senator Henry. January 1997 (has links)
Thesis (M.Sc.) -- University of Western Sydney, Hawkesbury, 1997. / Includes bibliographical references (leaves 168-205).
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The role of fat in the ripening of cheddar cheeseKrett, Orest Joseph, January 1950 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1950. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 70-75).
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Yield of cheddar cheese as affected by Direct Vat Set and bulk set starter culturesBush, Terry Robert. January 1980 (has links)
Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 37-39).
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Effects of aging time, salt concentration and freeze-thaw cycle on mechanical and sensory properties of Mozzarella cheeseCervantes-Sánchez, Miguel Angel. January 1980 (has links)
Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 60-63).
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Microencapsulation of bacterial cell-free extractsBraun, Steven Douglas. January 1982 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1982. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Non-enzymatic browning of process cheeseBley, Michael Eugene. January 1983 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1983. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 96-98).
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