Tension of Curd for Selected Lactic Cultures
نویسندگان
چکیده
منابع مشابه
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...
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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...
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The problem of antibiotics in milk was brought to light in 1948 by Kastli (1948), who was the first to report specifically that milk from a quarter of an udder treated with penicillin would impair the manufacture of butter and cheese. He found that from 0.1 to 1.0 unit of penicillin per ml of milk was sufficient to inhibit the growth of the widely used starter cultures, Streptococcus cremoris a...
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BACKGROUND Although intraocular pressure is an important risk factor in glaucoma, there is growing body evidence indicating an immunological component in the pathogenesis of normal-tension glaucoma (NTG). The aim of this study was to determine if NTG coexists with elevated levels of autoantibodies detected in rheumatic diseases. MATERIAL AND METHODS We enrolled 105 patients into the study: 35...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1965
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(65)88427-2