搜索结果: 1-14 共查到“食品生物化学 cheese”相关记录14条 . 查询时间(0.106 秒)
Estimation of the shelf-life of halloumi cheese using survival analysis
d cheese microbiology sensory Q10
2014/2/25
Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, y...
Development of a scientific study for accessing the criteria under Commission Regulation (EC) 2073/2005 on traditional Slovak sheep cheese "bryndza"
Listeria monocytogenes traditional cheese Slovakia
2014/2/26
A scientific shelf-life study for Listeria monocytogenes in the typical Slovak cheese "bryndza" was performed in accordance with the requirements of the Commission Regulation (EC) 2073/2005. Based on ...
Application of different sterilising modes and the effects on processed cheese quality
processed cheese sterilising modes lysine bio-available lysine ammonia sensory properties
2014/2/27
The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min – with a constant lethal effect on microorganis...
热激修饰瑞士乳杆菌对Cheddar干酪成熟的影响（Effects of Heat-shock Lactobacillus helveticus on Cheddar Cheese Ripening）
热激 修饰性菌株 瑞士乳杆菌
2009/11/3
研究了瑞士乳杆菌Lactobacillus helveticus6024经热激修饰后，与干酪成熟相关的生化性质变化及其对Cheddar干酪成熟的影响。结果表明：瑞士乳杆菌经70℃、10 s的热激处理后，在10%脱脂乳中经32℃、6 h培养后，其产酸能力仅为6.4%，而与干酪成熟密切相关的平均氨肽酶活力，仍有约25%的保留。热激处理后的菌株加入到干酪中对其组分没有显著影响，但对干酪可溶氮水平有不...
Ca2+对Mozzarella干酪凝乳形成及微观结构的影响（Effects of Ca2+ on the Formation and Structure of Milk Gel of Mozzarella Cheese）
干酪 凝乳 微观结构 双光子共聚焦激光显微镜
2009/8/11
以双光子共聚焦激光显微镜结合荧光染色法研究Ca2+对Mozzarella干酪凝乳形成及结构的影响，结果表明：Ca2+可明显加快牛奶凝乳的形成，对凝乳的结构有重大影响。添加Ca2+后，牛奶的凝乳时间由38min（0mmol/LCa2+）分别缩短为12min (3mmol/L Ca2+)、6min (6mmol/L Ca2+)和3min（9mmol/L Ca2+）。实时观测发现：未加Ca2+处理的牛奶...
Determination of Nonsteroidal Anti-Inflammatory Drugs (NSAIDs) in Milk and Fresh Cheese Based on the Inhibition of Cyclooxygenase
food analysis COX inhibition biosensor
2009/8/10
A biosensor for rapid determination of nonsteroidal anti-inflammatory drugs (NSAIDs) is described based on the inhibition of cyclooxygenase enzyme (both isoforms) by NSAIDs. The results show the full ...
Effect of Cd2+ Cation on the Rheological Profile of a Model Soft Cheese
stretchable cheese ionic cadmium addition rheological properties
2009/3/23
The aim of this work was to asses the effects of the cadmium, an ion of similar ionic radius and charge as calcium, on the rheology of a model soft cheese at different stages of manufacture. Several b...
Lactoprotein Genetic Variants in Cattle and Cheese Making Ability
bovine lactoproteins genetic variants milk composition
2009/3/23
Cheese making ability of milk is associated with high contents of protein, casein (CN) and fat, high casein number, short rennet coagulation time (RCT), high curd firmness (CF) and with a high cheese ...
Study of the Changes in Cheese Making Parameters of Skim Milk with Divalent Cations Addition
stretchable cheese Ca2+ and Cd2+ addition cheese making parameters
2009/3/20
The research was done in order to evaluate the effect of divalent cations (Ca2+ and Cd2+) on the cheese making parameters of skim milk, during the manufacture of a model soft cheese. Four different co...
Development of Yeast Populations during Processing and Ripening of Blue Veined Cheese
blue cheese yeasts lactic acid bacteria identification
2009/3/19
Varieties of blue veined cheese were analyzed regularly during different stages of manufacturing and ripening to determine the origin of contaminating the yeasts present in them, their population dive...
Detection of Adulteration in Italian Mozzarella Cheese Using Mitochondrial DNA Templates as Biomarkers
Italian Mozzarella cheese mitochondrial DNA adulteration
2009/3/16
Considering the importance of monitoring adulterations of genuine cheeses in the dairy industry, a polymerase chain reaction–based method was developed to detect bovine-specific mitochondrial DNA sequ...
Impact of Ovine Whey Protein Concentrates and Clarification By-Products on the Yield and Quality of Whey Cheese
whey cheese ovine cheese whey deproteinized whey
2009/3/4
The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Req...
Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening
white cheese sorbic acid potassium sorbate
2010/2/3
In this study, the basic microbiological and chemical properties of Turkish white cheese, containing 300 ppm, 500 ppm and 700 ppm sorbic acid and potassium sorbate, ripened in brine for 90-days at 4 ±...
The Effect of Short-term Frozen Storage on the Chemical Composition and Coliform Microflora of Wara Cheese ‘Wara Cheese under Frozen Storage’
Short-term Frozen Chemical Composition
2016/5/27
The effect of short-term frozen (-20°C) storage on the chemical composition, pH and coliform bacterial count (cbc) of Wara cheese was investigated. Wara cheese at day old contained 31.00% total solids...