搜索结果: 1-15 共查到“乳加工技术 temperature”相关记录21条 . 查询时间(0.107 秒)
Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum
Geotrichum candidum surface growth CTMI model lactic acid bacteria
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2014/2/26
The surface growth of Geotrichum candidum isolated from ewes’ lump cheese was studied on pure agar medium and that inoculated with Lactobacillus rhamnosus GG and L. paracasei subsp. paracasei CCM 1753...
Simultaneous Effects of Total Solids Content,Milk Base,Heat Treatment Temperature and Sample Temperature on the Rheological Properties of Plain Stirred Yogurt
yogurt rheology apparent viscosity consistency flow behaviour
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2009/3/6
Response surface methodology was used to establish a relationship between total solids content, milk base, heat treatment temperature, and sample temperature, and consistency index, flow behaviour ind...
The Effect of Incubation Temperature on the Survival and Growth of Yeasts in Sethemi, South African Naturally Fermented Milk
yeasts naturally fermented milk Sethemi lactic acid bacteria
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2009/3/4
The effect of temperature on the growth of yeasts during the production of Sethemi, South African naturally fermented milk (NFM), was studied by incubating raw milk and milk inoculated with selected y...
Technological Properties of Milks Fermented with Thermophilic Lactic Acid Bacteria at Suboptimal Temperature
technological properties thermophilic lactic acid bacteria suboptimal temperature
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2008/4/1
In the present work the synergistic relationship between different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus was studied at optimal (44°C) and suboptimal te...
Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
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2008/3/28
Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evide...
Elevated Temperature Ripening of Reduced Fat Cheddar Made with or Without Lacticin 3147-Producing Starter Culture
elevated temperature ripening reduced fat Cheddar cheese lacticin 3147
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2008/3/28
The study evaluated the effects of elevated ripening temperature (7 or 12°C) and starter type on the quality of experimentally produced, reduced fat Cheddar cheeses with a moisture content in the nonf...
Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese
Grana cheese thermophilic lactobacilli natural starter temperature gradient
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2008/3/28
This study investigated the evolution of the Lactobacillus species and the microbial composition of the starter during Grana cheese making. The early stages of cheese making were studied, and both the...
Effect of Temperature and Acidification Rate on the Fractal Dimension of Acidified Casein Aggregates
acid coagulation casein aggregates fractals temperature
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2008/3/28
The influence of temperature and acidification rate on the fractal structure of acidified casein aggregates was studied by scattering and turbidimetric techniques. The angular dependence of static lig...
Rheology and Surface Tension of Selected Processed Dairy Fluids: Influence of Temperature
surface tension viscosity cream buttermilk
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2008/3/27
The effects of temperature on the rheological behavior and surface tension of commercial samples of skim milk, 3.5% milk, 38% cream, two different cultured buttermilk products, and buttermilk powder s...
Aseptic Rennet Coagulation of Ultra-High Temperature Processed Milk Concentrates
milk ultra-high temperature rennet coagulation
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2008/3/26
Milk was concentrated by pressure-driven filtration (UF or reverse osmosis) to 9.5, 15, 18, or 20% TS and then sterilized by UHT processing to 140°C for 4 s using plate heat exchangers. Following ster...
Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream
recrystallization formulation storage temperature ice cream
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2008/3/25
In ice cream manufacturing, control of ice crystal growth through proper formulation and storage temperature is important for stability during storage. The objective of this study was to investigate t...
A Comparative Study of pH and Temperature Effects on the Acidic Coagulation of Milks from Cows, Goats, and Sheep
acidic coagulation cow milk goat milk sheep milk
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2008/3/23
The acidic coagulation of milk from cows, goats, and sheep was studied at various temperatures by a turbidimetric method based on light reflection and capillary viscosimetry. Milk was acidified by hyd...
Effects of Aging Time and Temperature on Proteolysis of Commercial Goat Milk Cheeses Produced in the United States
proteolysis goat cheese aging time temperature
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2008/3/23
We evaluated the effects of aging time and temperature on proteolytic indices of freshly prepared commercial cheeses from goat milk. Five varieties of cheeses from goat milk (plain soft, pepper soft, ...
Acidification Activity of Thermophilic Lactobacilli Under the Temperature Gradient of Grana Cheese Making
thermophilic lactobacilli acidifying activity Grana cheese temperature gradient
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2008/3/23
We have studied the growth and acidification activities of strains of the most important species present in natural whey starters for Grana cheese under a temperature gradient that was similar to that...
Browning of Mozzarella Cheese During High Temperature Pizza Baking
Mozzarella cheese pizza browning
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2008/3/22
The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp. and Lactob...