搜索结果: 1-15 共查到“食品科学技术基础学科 cheese”相关记录21条 . 查询时间(0.098 秒)
Differential impact of the cheese matrix on the postprandial lipid response: a randomized, crossover, controlled trial
cheese ood matrix postprandial triglyceride apolipoprotein B-48
2018/11/20
Background: In a simulated gastrointestinal environment, the cheese matrix modulates dairy fat digestion. However, to our knowledge, the impact of the cheese matrix on postprandial lipemia in humans h...
Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey
ynbiotic Fermented Dairy Beverage Ricotta Cheese Whey
2016/6/2
The objective of this study was preparing a synbiotic fermented dairy beverage using ricotta cheese whey, prebiotic and probiotics aiming to reduce the amount of whey incorporated into the dairy waste...
Effect of Brine Solution Containing Ginger Extracts on the Properties of Egyptian White Brined Cheese
Containing Ginger Extracts Egyptian White Brined Cheese
2016/6/2
The present study aims to investigate the physico-chemicals properties of white cheese pickled in brine solution containing ginger extracts. After cows milk coagulation and whey drained, fresh white c...
Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria
Kareish Cheese Made Low-Fat Yogurt
2016/6/2
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of ...
Ethanol Bio-Production from Ricotta Cheese Whey by Several Strains of the Yeast Kluyveromyces
Ricotta Cheese Several Strains
2016/6/2
Studies describing the ethanol bio-production from ricotta cheese whey still are few and this limits the development of an industrial bioprocess. The aim of this study was to compare the ethanol produ...
The influence of vibrations on the process of cheese cutting applied in order to reduce friction and the cutting force was studied. The forces needed to cut through the cheese samples were measured ag...
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 ...
Volatiles in Lowfat Cheddar Cheese Containing Commercial Fat Replacers
dairy flavor fat substitutes cheese
2009/6/17
Influence of protein (Dairy LoTM )(DL) and carbohydrate based (NovagelTM)(NOV) fat replacers on the flavor volatiles of low fat Cheddar cheese (5% fat), during initial stage of ripening, were determin...
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 ...