Influence of Lactic Cultures and Curd Milling Acidity on Flavor of Cheddar Curd Slurries

Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds.

A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirred-curd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated cheese shredded at d 27 and 1, respectively, sha...

Research on soybean curd coagulated by lactic acid bacteria

Chinese traditional soybean curd is coagulated by calcium salt. In order to investigate the feasibility of soybean curd coagulation by lactic acid bacteria, we studied the effective factors in soybean curd coagulation when using common soybean curd strains. In soybean curd concentration, incubating time and temperature as well as the inoculated amount and the edible gum additives were studied a...

Improving Curd-Forming Properties of Homogenized Milk

Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli

study was conducted to fractionate, tentatively identify and semi-quantitate the major proteins in the 3 SCW residual lipid fractions by sodiumdodecylsulfate polyacrylamide gel electrophoresis and densitometry. SCW, LDLF, MDLF, and HDLF contained 7, 3, 5, and 8 protein components, respectively. a-lactalbumin and 13-lactoglobulin accounted for 44.6 to 80.8% of the total proteins in the sew resid...

Probiotic potential of lactic acid bacteria present in home made curd in southern India

BACKGROUND & OBJECTIVES The human gut microbiota play a significant role in nutritional processes. The concept of probiotics has led to widespread consumption of food preparations containing probiotic microbes such as curd and yogurt. Curd prepared at home is consumed every day in most homes in southern India. In this study the home-made curd was evaluated for lactic acid bacteria (LAB) with pr...