Showing papers in "International Dairy Journal in 1993"

TL;DR: Results showed that microfiltration reduced the total bacterial count (TBC) by > 99% and MF cheesemilk had a lower TBC than pasteurised milk; counts of non-starter lactic acid bacteria (NSLAB) were lower than that of raw milk.

TL;DR: Barlow et al. as discussed by the authors found that WSN, lactic acid and H2S correlated highly with Cheddar flavour, and a reasonable prediction of flavour at 12 months could be made from flavour at 3 months plus HSN plus WSN.

TL;DR: In this article, a range of experimental cheeses made using defined-strain lactic starters together with the addition of a number of other cultures (leuconostocs, lactobacilli, and pediococci) are compared.

TL;DR: The contribution of fat and moisture content to Mozzarella cheese texture was investigated to provide a basis for developing low-fat cheese with consumer acceptability in this paper, where the authors showed the feasibility of making full-fat mozzarella with textural properties similar to those of a fullfat cheese if the product contains enough moisture and is stored under refrigeration for several weeks.

TL;DR: In this paper, the authors applied a newly developed, high-performance dynamic headspace analytical method to the comparison of the volatile flavour components of six types of cheese, including Parmigiano Reggiano, Fontina, Mahon, Comte, Beaufort and Appenzeller, which are currently being studied in a European FLAIR-COST programme and are all registered under the label of "appellation d'origine controlee" (AOC).

TL;DR: A review about some of the most important cholesterol oxidation products and the current knowledge of their adverse biological effects can be found in this paper, where products of cholesterol oxidation are discussed as a possible cause of arteriosclerotic lesions.

TL;DR: In this article, the significance and developments in the application of the principal exogenous enzymes, rennets, lipases, lysozyme, catalase, glucose oxidase and β-galactosidase, used in cheese manufacture and ripening are discussed.

TL;DR: The role of mesophilic starters in Cheddar cheese ripening has been extensively studied and reviewed in the literature as mentioned in this paper, however, there is little detailed information available on the contribution of starters to Cheddar Cheese ripening.

TL;DR: The thermally induced aggregation of α-lactalbumin in solution and in the presence of serum protein-free casein micelles has been studied using gel permeation chromatography as mentioned in this paper.

TL;DR: The results showed that rennet coagulation time increased with heating temperature and was higher in concentrated milk than in the corresponding unconcentrated milk as discussed by the authors, suggesting that denatured protein is adsorbed onto the fat-water interfaces during homogenization.

TL;DR: In this article, a well matured Cheddar cheese was fractionated to investigate the different flavors that are present in the water-soluble extract, and the fractions were found to have a range of flavours from bitterness in the earlier-running, higher molecular weight components to more desirable savoury flavours in the later-running lower molecular weight component.

TL;DR: In this paper, the influence of technology on the ripening process of cheese is discussed and some possibilities for the acceleration of the process and product diversification are discussed, as well as the relationship between technology and the ultimate contribution of rennet and enzymes of the starter bacteria to proteolysis.

TL;DR: In this article, mixed cultures of Streptococcus salivarius and Lactobacillus delbrueckii subsp. bulgaricus were grown under free and immobilized cell conditions.

TL;DR: In this paper, the aggregation and dissociation of protein in milk heated at 140°C was studied using high performance liquid chromatography on a TSK-GEL G4000SW column in 6 m urea.

TL;DR: In this paper, the authors examined the legislative and economic conditions related to AOC cheeses and described the production methods which determine their final characteristics, such as the respect for local breeds, the environmental patrimony, the use of raw milk, the adoption of traditional production methods, the transformation of the milk, and ripening.

TL;DR: This article reviews some of the developments in the area of accelerated cheese maturation, giving attention to non-conventional cheese as well as to cheese made from milk other than cow's milk.

TL;DR: Kinetic studies revealed that the affinity of the enzyme for substrate increases with increasing length of peptide, and with increased hydrophobicity of the penultimate residue from the N-terminus, and Seryl dipeptides were found to have lower affinity for the enzyme than either glutamyl or aspartyl di peptides.

TL;DR: An agar medium, designated X-Glu agar, was developed for the selective enumeration of Lactobacillus acidophilus in yogurt-related milk products containing a mixed microflora of lactobacilli, streptococci and bifidobacteria as mentioned in this paper.

TL;DR: A second aminopeptidase was purified from cell-free extracts of Lactobacillus delbrueckii subsp.

TL;DR: In this paper, the authors compared the ripening process of four semi-hard, round-eyed, low-fat cheeses with various fat contents and found that the bacterial balance in the mesophilic undefined dl -starter used was influenced by manufacturing conditions such as cooking temperature.

TL;DR: Results indicate that the binding of fatty acids to β-lactoglobulin increases its conformational stability to tryptic degradation.

TL;DR: In this paper, it is shown that the action of plasmin in UF-cheese is inhibited by β-lactoglobulin and that this is one of the reasons for the slower ripening of UFcheese.

TL;DR: In this article, the mobility of casein micelles during the initial stages of renneting of skim milk has been studied as a function of concentration achieved by ultrafiltration.

TL;DR: Cells of Lactococcus lactis subsp.

TL;DR: In this article, the heat stability of skimmilk blends with a range of casein/whey protein ratios was investigated and it was found that the heat instability appeared to be due to calcium-modulated coprecipitation of whey proteins and micelles.

TL;DR: Gruyere de Comte is a Swiss-type, hard cheese, made of raw milk and produced exclusively in a limited area, in the East of France Comte cheese is regularly salted on the surface throughout the ripening period, with simultaneous rubbing This process leads to an important bacterial surface growth, a production of NH 3 (50 ppm), and a regular increase of the salt level.

TL;DR: The presence of thermonuclease in Manchego cheese implies significant S. aureus multiplication, its use being recommended in a screening test.

TL;DR: In this article, β-galactosidase was hydrolyzed using a continuous stirred tank membrane reactor (CSTMR), and the effect of operating variables such as flow rate, substrate and enzyme concentration, and residence time on reactor performance were studied.

TL;DR: In this article, the lipolytic activity and potential cheese flavour-producing ability of six commercial enzymes were determined on two fat substrates, UHT cream and butter oil, and it was observed that UHT Cream was the better substrate for the production of the free fatty acids (FFA) necessary for the preparation of flavour cheese.