Low fat Ras Cheese with Exopolysaccharide Producing Starter Cultures
نویسندگان
چکیده
منابع مشابه
Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey.
We investigated the effect of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus starter bacteria on Mozzarella cheese functionality and whey viscosity. Mozzarella cheeses were manufactured with Lactobacillus helveticus LH100 paired with one of four S. thermophilus strains: MR-1C, a bacterium that produces a capsular exopolysaccharide; MTC360, a strain that secretes a ropy...
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In bacteria, the production of exopolysaccharides--polysaccharides secreted by the cells into their growth medium--is integral to the formation of aggregates and biofilms. These exopolysaccharides often form part of a matrix that holds the cells together. Investigating the bacterium Sinorhizobium meliloti, we found that a mutant that overproduces the exopolysaccharide succinoglycan showed enhan...
متن کاملeffect of tragacanth gum and exopolysaccharide producing starter on quality, textural and microstructural properties of cheddar cheese
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متن کاملProduction of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain.
The application of the exopolysaccharide-producing strains for improving the texture and technical properties of reduced-fat cheese looks very promising. Streptococcus thermophilus TM11 was evaluated for production of reduced-fat cheese using reconstituted milk powder (CRMP). The physicochemical analysis of fresh and stored cheeses showed that this strain slightly increased moisture content res...
متن کاملMicrobiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in th...
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ژورنال
عنوان ژورنال: Arab Universities Journal of Agricultural Sciences
سال: 2019
ISSN: 2636-3585
DOI: 10.21608/ajs.2019.17009.1088