Gassy Fermentations in Reheated or Processed Cheese Products Containing Pimentos
نویسندگان
چکیده
منابع مشابه
Hot cheese: a processed Swiss cheese model.
James Reason's classic Swiss cheese model is a vivid and memorable way to visualise how patient harm happens only when all system defences fail. Although Reason's model has been criticised for its simplicity and static portrait of complex systems, its use has been growing, largely because of the direct clarity of its simple and memorable metaphor. A more general, more flexible and equally memor...
متن کاملBioassay for nisin in milk, processed cheese, salad dressings, canned tomatoes, and liquid egg products.
A sensitive nisin quantification bioassay was constructed, based on Lactococcus lactis chromosomally encoding the nisin regulatory proteins NisK and NisR and a plasmid with a green fluorescent protein (GFP) variant gfp(uv) gene under the control of the nisin-inducible nisA promoter. This strain, LAC275, was capable of transducing the signal from extracellular nisin into measurable GFPuv fluores...
متن کاملDetermination of moisture in cheese and cheese products.
Variables related to oven-drying samples of cheese and cheese products to determine moisture content were examined to provide more efficient and reproducible methods. Over 6500 samples of cheese were analyzed in an effort to modify the current AOAC procedure. The gravity atmospheric oven was unsuitable for use in accurate moisture analysis because of wide temperature differentials within the ov...
متن کاملCream cheese products: A review
Phadungath, C. Cream cheese products: A review Songklanakarin J. Sci. Technol., 2005, 27(1) : 191-199 Cream cheese is a soft fresh acid-coagulated cheese product, which is acidified by mesophilic lactic acid starter culture, i.e. Lactococcus and Leuconostoc. Cream cheese products are categorized into two main types based on the different fat content in the initial mix and the final composition....
متن کاملFortification of Omega-3 Fatty Acids in Processed Cheese Spread
The aim of this paper was to optimize the level of fortification of omega-3 fatty acid into processed cheese spread. The fortification level of 5 to 15% with 5% interval with flaxseed oil, algal oil and fish oil emulsions were incorporated into processed cheese spreads.15% of fortification level was selected for flaxseed oil and algal oil and 10% was selected for fish oil emulsion based on sens...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1928
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(28)93629-2