The bacteriology of sweet-curd brick cheese
نویسندگان
چکیده
منابع مشابه
Sweet Cheese. Back to the Physical World
Sweet Cheese (switches) is a physical device that brings back the virtual keyboards to the physical world. Although the virtual keyboards are useful for people with motor impairment, they require to be used in a windowed environment. This is sometimes impossible due to the imposed full screen mode. We present in this paper our solution that mixes advantages of both physical and virtual keyboards.
متن کاملEffect of Draw pH on the Development of Curd Structure During the Manufacture of Mozzarella Cheese
The impact of varying the pH of whey at whey drainage (5.9, 6.15 or 6.4) on the development of curd structure during the manufacture of Mozzarella cheese was investigated using scanning electron microscopy. Dramatic changes in curd structure were apparent with stage of manufacture , in particular the stretching step which aligned the protein fibers. Of additional interest is the effect of draw ...
متن کاملStaphylococcus aureus and Escherichia coli in Curd Cheese Sold in the Northeastern Region of South America
The present study evaluated the microbiological and sanitary quality of curd cheese sold on the beaches of the Itaparica Island, Brazil, and verified whether a correlation exists between the commercialization conditions and the microbiological data. The research was performed between December 2015 and March 2017. Sixty samples of rennet-containing cheese were collected to estimate the populatio...
متن کاملTexture of Bovine Milk Curd and Cheese Containing Soy Protein or 7S globulin
After the fermentation of bovine milk by lactic acid bacteria, rennet was added, and then the curd was formed by incubating at 30°C for 12 hours in the presence of soy protein isolate (SI) or 7S globulin (7S). Cheese was produced from the cooked curd. The texture of the curd and the cheese was studied by break down and cutting tests, respectively. In the break down test of the curd, the order o...
متن کاملAntagonistic activity of probiotic lactobacilli against human enteropathogenic bacteria in homemade tvorog curd cheese from Azerbaijan
INTRODUCTION Human health is deemed to be maintained by the crosstalk among the body and probiotic bacteria. Disruptions in this composition are associated with the pathogenesis of numerous diseases. Through modernization, traditional foods consumption has been abandoned and native food starters have been substituted with industrial products. Hence, we aimed to isolate and evaluate probiotic ba...
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: 1952
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(52)93794-6