نتایج جستجو برای: enzyme modified cheese

تعداد نتایج: 493457  

2012
Eun Joo Lee

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Journal: :The British journal of nutrition 2013
Stefano Pintus Elisabetta Murru Gianfranca Carta Lina Cordeddu Barbara Batetta Simonetta Accossu Danila Pistis Sabrina Uda Maria Elena Ghiani Marcello Mele Pierlorenzo Secchiari Guido Almerighi Paolo Pintus Sebastiano Banni

Intake of dairy fat has long been considered as a risk factor for CVD. Pasture and dietary lipid supplementation have been reported to be reliable strategies in ruminant nutrition, in order to increase the content of α-linolenic acid (ALA), conjugated linoleic acid (CLA) and vaccenic acid (VA), and decrease SFA in milk fat. In the present study, we aimed at verifying whether consumption of a sh...

Journal: :Applied and environmental microbiology 1988
D A Golden L R Beuchat R E Brackett

Six direct plating media were evaluated for their suitability to recover uninjured, heat-injured, and freeze-injured cells of four strains of Listeria monocytogenes from four foods. Cells were inoculated into foods to achieve ca. 10(2) to 10(3), 10(4) to 10(5), or 10(5) to 10(6) viable cells per ml or g (low, medium, and high populations, respectively). No appreciable differences in recovery of...

Journal: :Journal of dairy science 1998
A M Gomes F X Malcata

Production of caprine milk has been rising steadily, partially because of its good nutritional value; the possibility of improving nutritional benefits by adding probiotic species such as Bifidobacterium lactis and Lactobacillus acidophilus was assessed. The manufacturing process of a traditional semi-hard goat cheese was technologically modified to optimize the process. The amount of starter i...

2017
Lloyd Metzger John Lucey

Milk protein concentrate (MPC) manufacture utilizes ultrafiltration to produce partially or completely delactosed high protein dairy ingredients. A variety of products are available in the liquid or dried form and range in protein content on a dry basis from 56 to 85%. The protein in MPC is a mixture of native casein and whey protein at a concentration of 80 and 20% of the total protein, respec...

Journal: :Journal of Dairy Science 2023

The dairy industry uses enzymes to make cheese, alter product flavor, and eliminate lactose. activities of these have been measured in clear buffered solutions, but because the limitations spectrophotometric methods, enzyme not opaque or colored products where they are used. Isothermal titration calorimetry (ITC) can be used determine reaction kinetics solutions by measuring heat rate (thermal ...

2015
Zhechko Dimitrov Elena Chorbadjiyska Irina Gotova Kalinka Pashova Svetla Ilieva

Some lactic acid bacteria strains in milk media are capable of releasing bioactive peptides. In this study, we evaluated the angiotensin-converting enzyme (ACE)inhibitory activity of 180 lactic acid bacteria and selected several Lactobacillus helveticus, L. delbrueckii subsp. bulgaricus and L. casei strains that demonstrated strong ACE-inhibitory activity. The aim was to carry out a molecular s...

2016
Rita Nilsen Are H. Pripp Arne T. Høstmark Anna Haug Siv Skeie

BACKGROUND High blood pressure (BP) is the leading risk factor for global disease burden, contributing to 7% of global disability adjusted life years. Angiotensin converting enzyme (ACE)-inhibiting bioactive peptides have the potential to reduce BP in humans. These peptides have been identified in many dairy products and have been associated with significant reductions in BP. OBJECTIVE The ob...

Journal: :European Journal of Agriculture and Food Sciences 2020

Journal: :Journal of dairy science 2004
E Songisepp T Kullisaar P Hütt P Elias T Brilene M Zilmer M Mikelsaar

The aim of our study was to develop an original probiotic cheese based on the Estonian open-texture, smear-ripened, semisoft cheese "Pikantne." Cheese was produced by two methods using cheese starter cultures (Probat 505) in combination with 0.04% of probiotic Lactobacillus fermentum strain ME-3 (10(9) cfu/mL) with high antimicrobial activity and antioxidative properties. The probiotic Lactobac...

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