Rennet Paste from Lambs Fed a Milk Substitute Supplemented with Lactobacillus acidophilus: Effects on Lipolysis in Ovine Cheese
نویسندگان
چکیده
منابع مشابه
Effect of Lactobacillus acidophilus on starter pigs fed a diet supplemented with lactose.
Seventy-two crossbred pigs (average initial weight 6 kg) were used to study the effect of L. acidopbilus (lactic acid-producing bacteria common in probiotics) in starter diets on gain, feed conversion, fecal lactobacillus and coli-form counts, hematology and serum proteins. The nonmedicated experimental diets were corn-soybean meal (18% crude protein) diets with two levels of lactose (0 and 10%...
متن کاملSensory Profile and Consumers’ Liking of Functional Ovine Cheese
The present research was undertaken to evaluate the sensory profile and consumers' liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe's milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic cells. Experimental cheeses were denoted: cheese manufactured using lamb rennet paste with...
متن کاملPhysicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese
Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and s...
متن کاملPhysicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese
Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and s...
متن کاملThe inhibitory effects of Lactobacillus fermentum, Lactobacillus acidophilus and Lactobacillus paracasei isolated from yoghurt on the growth and enterotoxin A gene expression of S. aureus
BACKGROUND: Staphylococcal foodborne intoxication is the most common cause of foodborne illnesses by Staphylococcus aureus strains and most are caused by the enterotoxins of S. aureus. Staphylococcal enterotoxin A (SEA) is the most frequently responsible for staphylococcal food poisoning outbreaks. From a food safety and human health point of view, lactic acid bacteria (LAB) may provide a promi...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2007
ISSN: 0022-0302
DOI: 10.3168/jds.2007-0102