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Elevated Temperature Ripening of Reduced Fat Cheddar Made with or Without Lacticin 3147-Producing Starter Culture
elevated temperature ripening reduced fat Cheddar cheese lacticin 3147
2008/3/28
The study evaluated the effects of elevated ripening temperature (7 or 12°C) and starter type on the quality of experimentally produced, reduced fat Cheddar cheeses with a moisture content in the nonf...
Effect of Milks Inoculated with Lactobacillus acidophilus or a Yogurt Starter Culture in Lactose-Maldigesting Children
Lactobacillus acidophilus yogurt lactose breath hydrogen
2008/3/23
Dairy products containing live bacteria that possess lactase activity are used for dietary management of lactose maldigestion. The efficacy of acidophilus milk and the effect of consuming unfermented ...
Starter Culture Characterization by Conductance Methods
starter culture activity conductance indirect conductance method
2008/3/22
Activity tests using conductance methodologies have been developed for three important bacterial groups in mixed-strain DL-lactococcal starter culture. When cultures are grown in reconstituted skim mi...
Increased Nisin in Cheddar-Type Cheese Prepared with pH Control of the Bulk Starter Culture System
nisin lactic acid bacteria cheese
2008/3/18
Five strains of Lactococcus lactis ssp. lactis and one transconjugant strain of Lactococcus lactis ssp. cremoris, previously shown to be nisin producers, were evaluated for nisin production during gro...
Shelf-Life of Pasteurized Process Cheese Spreads Made from Cheddar Cheese Manufactured with a Nisin-Producing Starter Culture
cheese spreads nisin spoilage shelf-life
2008/3/18
Cheddar cheese made with a nisin-producing starter culture and Cheddar cheese made with a commercially available starter culture were used to manufacture pasteurized process cheese spreads at low and ...