We consider a modified “Swiss cheese” model in the Brans-Dicke theory, and discuss the evolution of black holes in the expanding universe. We define the black hole radius by the Misner-Sharp mass and find the time evolution for dust and vacuum universes.

AIMS This study investigates the dynamics of the microflora, particularly the lactobacilli, in Cheddar cheese manufactured from raw and microfiltered milk containing different adjunct cultures. METHODS AND RESULTS Sixteen cheeses - raw milk, adjunct and control cheeses - were manufactured in four trials. Lactobacilli were identified by PCR methods in one trial, and by phenotypic typing for al...

Cell viability, autolysis and lipolysis were studied in Cheddar cheese made using Lactococcus lactis subsp. cremoris AM2 or Lactococcus lactis subsp. cremoris HP. Cheddar cheese was made in triplicate over a 3 month period and ripened for 238 days at 8 degrees C. Cell viability in cheese was lower for AM2 (a non-bitter strain) than for strain HP (a bitter strain). Autolysis, monitored by the le...

The microbiological characterization of lactobacilli is historically well developed, but the genomic analysis is recent. Because of the widespread use of Lactobacillus helveticus in cheese technology, information concerning the heterogeneity in this species is accumulating rapidly. Recently, the genome of five L. helveticus strains was sequenced to completion and compared with other genomically...

Abstract This study evaluated the lactose hydrolysis by immobilized ?-galactosidase, which was produced Kluyveromyces marxianus using porungo cheese whey as substrate. Initially, yeast cultivated in medium at 30 °C and 200 rpm, showing a maximal ?-galactosidase production of 14.19 U mL-1. The crude extract obtained used to evaluate enzymatic solution. optimal pH temperature free enzyme investig...

The low rates of cardiovascular mortality which have existed in France for decades despite high saturated fat consumption constitute an epidemiological phenomenon called the "French paradox". This phenomenon was originally attributed to consumption of red wine and its major constituent resveratrol. However, recent studies have revealed the limitations of this link outside France. These observat...

The objective of this research was to compare the effect of 2 fungal proteases, one that is already commercially established as a milk-clotting agent and another produced at the laboratory scale, on Prato cheese composition, protein and fat recovery, yield, and sensory characteristics. Cheeses were produced according to the traditional protocol, using protease from the fungus Thermomucor indica...