نتایج جستجو برای: curd

تعداد نتایج: 979  

2013
Wang Jianming Lin Qiuqian Wang Yiyun Chen Xi

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...

2009
Yoshio Okazaki Shigeru Utsumi

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...

2015
Junghee Shin

PURPOSE Efficacy and comparative characteristics of fine powdered whole soybean curd. METHODS Ground dried soybean to a fine powder (700 mesh) containing bean components in its entirety, and then produced whole soybean curd. Analysed its nutritive components, bioactive substances, antioxidant activities and texture compared with pressed soybean curd. RESULTS Compared with pressed soybean cu...

2015
L. J. Kiely P. S. Kindstedt G. M. Hendricks J. E. Levis J. J. Yun D. M. Barbano

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 ...

2014
Gaukhar Konuspayeva Benedicte Camier Frederic Gaucheron Bernard Faye

Cheese from camel milk was never produced by traditional way. However, Hansen (Denmark) delivered recently new coagulant agent named “Chy-Max M” containing transgenic camel chymosine. In the present study, impact of calcium, lactation stage and curd acidification were investigated. Camel milk was shared into 6 samples (100g each) submitted to 3 types of treatment (1. calcium chloride solution (...

2017
Rahul Gupta Kamlesh Tiwari Chetan Swaroop Sharma Ram Babu Goyal

Milk curd syndrome or inspissated milk syndrome or milk plug syndrome is a rare cause of intestinal obstruction in neonates [1]. This entity was more commonly encountered before 1980’s, when formula feeds were manufactured by just drying of cow’s milk. Milk curd syndrome after initiation of feeding with unmodified animal milk is extremely rare. We report milk curd syndrome in a neonate who pres...

Journal: :Applied and environmental microbiology 1978
D A Schiemann

Raw milk in southern Ontario frequently contains Yersinia enterocolitica. The potential for transmission of this organism by cheese manufactured from unpasteurized milk was evaluated by examination of milk and cheese curd samples from cheese manufacturing plants and finished cheddar and Italian cheeses. The incidence of Y. enterocolitica was lower in cheese curd samples (9.2%) than in raw milk ...

Journal: :Indian journal of experimental biology 2013
Atanu Adak Saswati Parua Chiranjit Maity Kuntal Ghosh Suman K Halder Pradeep K Das Mohapatra Keshab C Mondal

Two Bacillus sp. were isolated from the local fermented milk and identified on the basis 16S rRNA sequence profile as Bacillus subtilis AKL1 and by biochemical process as Lactobacillus acidophilus AKL2. These isolates were used as fresh inoculums for curd preparation individually and in combinations. Different physico-chemical and therapeutic properties of the newly prepared curd were examined ...

2000
J. E. Olesen K. Grevsen

The paper describes a model of cauliflower (Brassica oleracea L. botrytis) growth and development under conditions where water and nutrients are not limiting. The model consists of four linked processes: crop development, leaf area expansion, increase in curd diameter and growth of dry matter. The model aims to describe variability between plants in time of curd initiation and harvest. Crop dev...

Journal: :Drug discoveries & therapeutics 2009
S Hasegawa M Kainuma K Saito N Imanishi

To evaluate the effects of freeze-dried soybean curd intake on serum cholesterol levels, we examined the subclasses of cholesterol for healthy adult volunteers who continued to eat a piece of freeze-dried soybean curd each day along with their ordinary diet for four weeks. Of 12 subjects, the soybean curd diet proved effective in 2 cases; small dense LDL (sd-LDL) cholesterol levels were signifi...

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