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ROSALBA LANCIOTTI LUCIA VANNINI CLEMENCIA CHAVES LOPEZ MARCO GOBBETTI M ELISABETTA GUERZONI 《International Journal of Dairy Technology》2005,58(2):89-99
Four Yarrowia lipolytica strains were tested as cheese-ripening adjuncts with milk culture in cheese production to evaluate their effects on the microbiological and biochemical features of the cheeses. The Y. lipolytica strains were able to overcome the other naturally occurring yeasts and were compatible with lactic acid bacteria (LAB). Fourier transform infrared (FTIR) profiles and analysis of free fatty acids (FFAs) released during ripening showed that the strains induced a marked lipolysis and gave rise to different FFAs accumulation over time with respect to the control. Strain-dependent protein breakdown patterns were identified and these biochemical differences resulted in different cheese organoleptic characteristics. 相似文献
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M BARBARA PISANO M ELISABETTA FADDA MAURA DEPLANO ARIANNA CORDA SOFIA COSENTINO 《International Journal of Dairy Technology》2006,59(3):171-179
The purpose of this study was to assess the chemical and microbial characteristics of 12 batches of artisanal Fiore Sardo, a protected designation of origin (PDO) hard cheese made from raw ewe's milk without addition of starters, during maturation. High standard deviations were observed for moisture percentage, total solids percentage and NaCl percentage content, possibly owing to differences in manufacturing processes and/or milk composition. Total mesophilic bacteria varied between 10 log10 cfu/g in 48-h-old cheese samples and 3 log10 cfu/g in 9-month-old samples. Total coliforms and staphylococci showed the highest counts at 48 h of ripening then decreased significantly, dropping to levels below 2 log10 cfu/g at 3 months of maturation. Lactic acid bacteria and enterococci were the dominant micro-organisms throughout maturation. They were mainly represented by the species Lactococcus lactis ssp. lactis, Enterococcus faecium, Lactobacillus plantarum and Lactobacillus casei group. Low levels of yeasts were detected throughout the maturation period of the cheese. Debaryomyces hansenii and Kluyveromyces lactis var. lactis were the prevalent yeast species isolated. 相似文献
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DANILA TORREGGIANI ELISABETTA FORNI ANNA RIZZOLO 《Journal of Food Processing and Preservation》1988,12(1):27-44
Influence of the osmosis time on the stability of processed cherries ("Vittoria", "Durone Nero I" and "Starking" cultivars) was studied.
The cherries were osmo-dehydrated for two, four, six hours, vacuum packed, pasteurized and then analyzed for ascorbic acid, glucose, fructose and maltose content by HPLC, for pH, total titrimetric acidity, dry matter, color and for organoleptic characteristics, during the process and up to six months of storage.
The dehydration of the fruit and the exchange with the osmotic syrup took place chiefly during the first two hours of the process. No substantial differences were noted though, in the cherries, processed at different time, both for chemical and organoleptic characteristics. Color data showed the importance of the variety in order to obtain good products. Thus it was concluded that a two hours'osmodehydration process is suitable to achieve very acceptable products. 相似文献
The cherries were osmo-dehydrated for two, four, six hours, vacuum packed, pasteurized and then analyzed for ascorbic acid, glucose, fructose and maltose content by HPLC, for pH, total titrimetric acidity, dry matter, color and for organoleptic characteristics, during the process and up to six months of storage.
The dehydration of the fruit and the exchange with the osmotic syrup took place chiefly during the first two hours of the process. No substantial differences were noted though, in the cherries, processed at different time, both for chemical and organoleptic characteristics. Color data showed the importance of the variety in order to obtain good products. Thus it was concluded that a two hours'osmodehydration process is suitable to achieve very acceptable products. 相似文献
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ROBERTA COMUNIAN ANTONIO PABA ELISABETTA S DAGA ILARIA DUPRE’ MARIA FRANCESCA SCINTU 《International Journal of Dairy Technology》2010,63(2):224-233
Fiore Sardo is a cheese manufactured on farms in Sardinia from raw ewe’s milk, with Protected Designation of Origin (PDO). The aim of the study was to evaluate the effects of introducing a whey starter culture and specific mechanised cutting operations (innovative) vs traditional manufacture on the microbiological composition of the cheese, as assessed by conventional and molecular (PCR‐Culture Tecnique) methods. Five batches were manufactured by innovative and traditional methods and there was no significant difference between the cheeses. 相似文献
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