Academic literature on the topic 'Fresh lactic curd cheese'
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Journal articles on the topic "Fresh lactic curd cheese"
Samelis, John, Agapi I. Doulgeraki, Vasiliki Bikouli, Dimitrios Pappas, and Athanasia Kakouri. "Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product." Fermentation 7, no. 2 (April 29, 2021): 67. http://dx.doi.org/10.3390/fermentation7020067.
Full textRAMKUMAR, CHIKKANNA, LAWRENCE K. CREAMER, KEITH A. JOHNSTON, and RODNEY J. BENNETT. "Effect of pH and time on the quantity of readily available water within fresh cheese curd." Journal of Dairy Research 64, no. 1 (February 1997): 123–34. http://dx.doi.org/10.1017/s0022029996001914.
Full textSustova, Kvetoslava, Jiri Mlcek, Tana Luzova, and Jan Kuchtik. "Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses." Journal of AOAC INTERNATIONAL 102, no. 3 (May 1, 2019): 893–97. http://dx.doi.org/10.5740/jaoacint.18-0250.
Full textBarbaccia, Pietro, Gabriele Busetta, Michele Matraxia, Anna Maria Sutera, Valentina Craparo, Giancarlo Moschetti, Nicola Francesca, Luca Settanni, and Raimondo Gaglio. "Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level." Fermentation 7, no. 1 (March 9, 2021): 35. http://dx.doi.org/10.3390/fermentation7010035.
Full textWarncke, Malou, Sonja Keienburg, and Ulrich Kulozik. "Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria." Foods 10, no. 7 (July 11, 2021): 1606. http://dx.doi.org/10.3390/foods10071606.
Full textBulut, Cisem, Hatice Gunes, Burcu Okuklu, Sebnem Harsa, Sevda Kilic, Hatice Sevgi Coban, and Ali Fazil Yenidunya. "Homofermentative lactic acid bacteria of a traditional cheese, Comlek peyniri from Cappadocia region." Journal of Dairy Research 72, no. 1 (January 14, 2005): 19–24. http://dx.doi.org/10.1017/s0022029904000536.
Full textAlbuja Landi, Ana Karina, Janneth Gallegos, Paola Vargas Cali, and Paola Arguello Hernández. "THERAPEUTIC ADHERENCE IN PATIENTS WITH CHRONIC DISEASES OF THE CLUB OF OLDER ADULTS OF A HEALTH CENTER, ECUADOR." Anales de la Real Academia Nacional de Farmacia, no. 86(02) (2020): 117–24. http://dx.doi.org/10.53519/analesranf.2020.86.02.03.
Full textRuvalcaba-Gómez, José M., Raúl J. Delgado-Macuil, Lily X. Zelaya-Molina, Otoniel Maya-Lucas, Edmundo Ruesga-Gutiérrez, Luis M. Anaya-Esparza, Zuamí Villagrán-de la Mora, David A. López-de la Mora, and Ramón I. Arteaga-Garibay. "Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing." Microorganisms 9, no. 1 (December 23, 2020): 24. http://dx.doi.org/10.3390/microorganisms9010024.
Full textSAAD, SUSANA M. I., CÉZAR VANZIN, MARICÊ N. OLIVEIRA, and BERNADETTE D. G. M. FRANCO. "Influence of Lactic Acid Bacteria on Survival of Escherichia coli O157:H7 in Inoculated Minas Cheese during Storage at 8.5°C." Journal of Food Protection 64, no. 8 (August 1, 2001): 1151–55. http://dx.doi.org/10.4315/0362-028x-64.8.1151.
Full textIannella, Giuseppe. "Camel, Donkey and Horse Cheese Making with a High Transformation Yield by Natural Thickeners and Lactic Coagulation." Food Science and Nutrition Studies 4, no. 3 (September 8, 2020): p1. http://dx.doi.org/10.22158/fsns.v4n3p1.
Full textDissertations / Theses on the topic "Fresh lactic curd cheese"
Daryaei, Hossein, and s3088498@student rmit edu au. "Application of high pressure processing for extending the shelf-life of fresh lactic curd cheese." RMIT University. Applied Science, 2008. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20080821.155923.
Full textDupont, Carole Francoise Alice. "The effect of processing on structure and rheology of fresh acid-curd cheese." Thesis, University of Cambridge, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.627359.
Full textMartins, Ana Patrícia Perregil. "Influência da acidificação na modificação das características do queijo produzido por coagulação enzimática. Contribuição para o desenvolvimento de novos produtos." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5256.
Full textThe aim of this study was the production of fresh goat cheese, with a soft, easy to spread paste, and slightly acidic flavor, using a production line established in dairy Flor de Cardo, S.A.. To be able to use this line, whose settings are programmed into enzymatic coagulation, and expecting to get a final product with characteristics as close to those for cheese obtained by acid coagulation, it was necessary to adjust the manufacturing process, eventually through induced acidification of the curd. This acidification would cause a decrease in pH, an increase in demineralization of the curd, and consequently a final product with desired textural and taste properties. To achieve this acidification, three different methods were tested: addition of a chemical acidifying agent (gluco-δ-lactone); addition of a direct vat set starter culture before coagulation, and incorporation of a pre-multiplied starter culture, at the same stage. Evaluations showed that the most appropriate methodology was the incorporation of a pre-multiplied starter culture, to promote the lowering of pH values below 5.5, during manufacture, and not during the retention period. Therefore we need a faster acidification, either by adjusting the proportion of inoculum, or by modifying the type of lactic starter used.
Andreatta, Evelise. "Avaliação da qualidade dos queijos Minas Frescal e tipo Mussarela produzidos com leite contendo diferentes níveis de células somáticas." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-11052006-142015/.
Full textThe aim of the present study was to evaluate the effect of somatic cells counts (SCC) in raw milk (at levels of 100-200,000, 400-500,000 and 800,000 cells./mL) on physical, chemical, microbiological, sensorial and functional characteristics of Minas frescal and Mozzarella type cheeses. A completely randomized block design was used, considering SCC as the main effect, the days of analysis as sub parcels and the processing batches as the blocks. Each type of milk was obtained from cows previously selected according to its individual SCC. The manufacture of cheeses included: pasteurization of milk (65ºC, 30 minutes), addition of calcium chloride, starter culture (for Mozzarella) and rennet, coagulation and separation of the curd, whey drainage, salting (for Minas cheese), stretching of the curd, kneading and salting in brine (for Mozzarella), and packing the products. The cheeses were stored in a B.O.D. oven at 4ºC and evaluated on days 2, 9, 16 23 and 30 after the manufacture. The sequence of elaboration of the Minas frescal and Mozzarella cheeses was repeated 5 and 3 times, respectively, for each treatment. The analyses carried out in the cheeses were: pH, acidity, percentages of fat, dry matter (DM), ashes, total nitrogen (NT), non-protein-nitrogen (NPN), non-casein nitrogen (NCN), proteolysis, free fatty acids (FFA), texture, sensorial evaluation, functional properties (melting capacity the 107 ºC and percentage of free oil - only in the cheese Mozzarella), mesophile and psychrotrophic counts and the most probable number at 30 and 45ºC. For Minas frescal cheese, no interaction was found between SCC and days of storage when considering the data on chemical, physical, microbiological, functional and lipolysis index. However, a significant effect (P<0.05) was observed for proteolysis and depth of proteolysis. For mesophiles, psychrotrophics, acidity, dry matter, firmness and free fatty acids, there was a significant effect (P<0.05) for days of storage. The sensorial evaluation made on the first day of analysis did not present significant differences for all attributes. However, the Minas cheese made with high SCC (800,000 cells/mL) differed on day 30, when it received worse grades for all the attributes. For the Mozzarella cheese, an interaction between SCC and days of storage was observed only for the melting capacity, which resulted in an increment of the melting along the time of storage. The parameters of pH, free fatty acid, proteolysis, extension and depth of proteolysis, springiness and elasticity had significant effect (P<0.05) for days of storage. Amongst the attributes evaluated in the sensorial, only the appearance presented difference between treatments. The yield of Minas frescal and Mozzarella cheese was not influenced by the amount of somatic cells in the original milk. Results indicated that milk used for the manufacture of Minas frescal and Mozzarella cheeses should present SCC up to 400-500,000 cells/mL, in order to avoid quality changes in those products during storage.
Bandeira, Patrícia Raquel Almeida da Silva. "Desenvolvimento de um queijo fresco de cabra com contribuição da fermentação láctica." Master's thesis, ISA, 2010. http://hdl.handle.net/10400.5/3142.
Full textThis work aimed to carry out preliminary studies to develop a fresh goat cheese, with contribution of lactic fermentation, having a sour taste and a spreadable and smooth paste. The experimental tests were carried out in the “Flor de Cardo” dairy, following a Response Surface Methodology experimental design, with two milk-clotting factors, the proportions of coagulant and starter culture The experimental trials were followed by physical-chemical analysis, and cheeses were submitted also to a panel of tasters and to the texture profile analysis. The product closest to the aim of this work was obtained by acid coagulation, but this type of coagulation it’s not viable for the kind of production lines installed in this dairy factory, considering mainly the existing equipment for moulding. The rennet coagulation based procedure, which appeared to be the right type of technology, was unsuitable given the lack of whey draining in the clotting vat, leading to an excess of whey in cheese and extensive in mould acidification, during the storage period in study.
Coelho, Márcia Costa. "Isolamento e caracterização de bactérias do ácido láctico, produtoras de bacteriocinas e sua aplicação no fabrico de queijo fresco." Master's thesis, 2013. http://hdl.handle.net/10400.3/3211.
Full text[…]. O presente trabalho teve como objectivo a selecção de estirpes BAL previamente isoladas do queijo do Pico (DOP), avaliando a actividade antimicrobiana e a sua eficácia contra a Listeria monocytogenes no queijo fresco. As propriedades tecnológicas e segurança das BAL produtoras de bacteriocinas foram igualmente investigadas para avaliar a capacidade para serem utilizadas como culturas de arranque e/ou adjuntas no fabrico do queijo. Os isolados foram caracterizados pelas suas propriedades tecnológicas: produção de diacetilo, actividades enzimáticas, proteólise e lipólise. A sua segurança foi avaliada através do estudo da actividade β-hemolítica, produção de DNase, gelatinase e histamina, e resistência aos antibióticos. Foi testada a produção de bacteriocinas pelas BAL, bem como a cinética de crescimento, pH e produção de ácido láctico no queijo fresco. Nestes queijos inoculados com as BAL produtoras de bacteriocinas, foi ainda realizada uma avaliação sensorial por um painel de provadores não treinados. […].
ABSTRACT: […]. The purpose of this study was to select LAB strains with antimicrobial activity, previously isolated from Pico cheese, and evaluate their efficacy against Listeria monocytogenes in fresh cheese. In addition, the technological and safety relevant properties from bacteriocin-producing LAB were investigated in order to determine their ability for the efficient use as starter/adjunct cultures in cheese making. Isolates were characterised in terms of their main technological properties: diacetyl production, enzymatic activities, proteolysis and lipolysis. Their safety was also evaluated by studying their β-haemolytic activity, production of DNase, gelatinase and histamine, and antibiotic resistance. Bacteriocin production by LAB was tested in fresh cheese, including LAB growth kinetics, cheese pH and titratable acidity. Additionally, the sensorial attributes of fresh cheeses made with these LAB as adjunct cultures were evaluated by a non-trained panel. […].
Book chapters on the topic "Fresh lactic curd cheese"
Guinee, T. P., P. D. Pudja, and N. Y. Farkye. "Fresh Acid-Curd Cheese Varieties." In Cheese: Chemistry, Physics and Microbiology, 363–419. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2648-3_13.
Full textGuinee, T. P., P. D. Pudja, and N. Y. Farkye. "Fresh Acid-Curd Cheese Varieties." In Cheese: Chemistry, Physics and Microbiology, 363–419. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-2800-5_13.
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