Showing papers in "International Dairy Journal in 2001"

TL;DR: The paper also reviews the literature explaining, in essence, the concept of ‘therapeutic minimum’ levels and the importance of the survival of probiotic microorganisms in food products.

TL;DR: Developments in this area have recently undergone a major revolution through the development of a range of molecular techniques, which enable rapid identification of individual isolates to species and strain level and should lead to major advances in understanding this complex microbial ecosystem and its impact on cheese ripening and quality in the coming years.

TL;DR: Several applications have been successfully developed, especially for intensifying or diversifying cheese flavour by controlling amino acid transamination and their importance in the formation of aroma compounds has been demonstrated by using isogenic strains lacking each enzyme.

TL;DR: Proteolysis in cheese has been the subject of active research in the last decade; there have been developments in the analytical techniques used to monitor proteolysis and patterns of proteolyisation in many cheese varieties have now been investigated as mentioned in this paper.

TL;DR: Exopolysaccharides (EPS) synthesized by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented dairy products such as yoghurt, drinking yoghur, cheese, fermented cream, milk based desserts.

TL;DR: A well understood optimized carbon flux and supply of sugar nucleotides, knowledge of the GTF, and the functional expression of combinations of genes from different origin into stable, industrial strains open interesting ways to polysaccharide engineering.

TL;DR: A broad range of phenolic compounds (PCs) occur in food products, especially those of plant material, in which they contribute to the organoleptic properties, i.e., astringency, beer hazes, specific (dis)coloration and off-flavours as discussed by the authors.

TL;DR: While almost all this non-structural data has accumulated from the study of Gram negative species, this background information provides a sound basis from which polysaccharides from Gram positive bacteria can now be developed.

TL;DR: The enzymatic synthesis of fructans (levan and inulin) is poorly documented at the molecular level, but the field of Streptococcus and Leuconostoc glucansucrases (glucosyltransferases and dextransucrase) has been well studied, both at the mechanistic and gene structure levels.

TL;DR: In this article, microencapsulation efficiency and redispersion behavior of spray-dried emulsions were examined and the results showed that the microencapulation efficiency increased with increasing DE and decreased at Na Cas/carbohydrate ratios <1.19 and at high core/wall ratios.

TL;DR: Low-fat cheeses are usually characterized as having poor body, flavor, and functional properties because of high moisture and low salt as mentioned in this paper, and therefore they are typically characterized as undesirable.

TL;DR: The cross protection afforded by salt against thermal stress may indicate that certain common protective mechanisms are induced by both heat and salt stress.

TL;DR: The Maillard reaction was used to improve the functional properties of β-lactoglobulin glycated with several sugars to suggest that the nature of the sugar is an essential factor for improving thefunctional properties of glycated proteins by processes of Maillard Reaction.

TL;DR: It was observed that all products containing probiotic counts over 2.2×10 7 CFU mL −1 are suitable for the development of a lactic beverage containing probiotics.

TL;DR: Analysis of the cheeses during ripening in these trials provided significant understanding of the ripening mechanisms of the NSLAB adjuncts.

TL;DR: The post-electrophoretic detection of esterase activities showed that the esterolytic system of enterococci was rather complex, and E. faecalis strains were generally more active compared to E. durans strains in respect of most biochemical properties considered.

TL;DR: In this article, a new type of cheese with potential health effects was developed by using cheese starter cultures in combination with Lactobacillus acidophilus and bifidobacteria.

TL;DR: A mechanism for the utilisation of galacto-oligosaccharides in genus bifidobacteria is proposed that may help to explain the ability of these organisms to out-compete other bacteria in the ecosystem of the human gastro-intestinal tract.

TL;DR: Galacto-oligosaccharides (GOS) are considered to have bifidogenic properties in humans and the effect of GOS-containing syrup (60% GOS) alone or together with the probiotic strain Bifidobacterium lactis Bb-12 on selected components of the faecal flora is studied.

TL;DR: There are several technologies for reintegrating whey proteins into cheese during processing as discussed by the authors, and the application and process adaptations depend mainly on the type of cheese and the desired texture.

TL;DR: In this paper, a review of the relationship between whey protein interactions in heated milk and rennet coagulation properties is presented, and methods that may be used to improve renneting properties of heated milk are described, in addition some recent results on the interactive effects of heat treatment, ultrafiltration concentration and pH on properties of interest to cheesemaking, in particular rennet-induced gel formation.

TL;DR: Results of transglutaminase reaction on the susceptibility of individual milk proteins in skim milk towards cross-linking and on the distinction between crosslinking, deamidation and/or amine incorporation are presented in this paper.

TL;DR: In this article, the authors compared textural, microstructural, and colour characteristics in relation to ripening time of raw (RA), pasteurized (PA; 72°C, 15 s) or pressure-treated (PR; 500MPa, 15min, 20°C) milk.

TL;DR: Cheese analogues as mentioned in this paper are products made by blending individual constituents, including non-dairy fats or proteins, to produce a cheese-like product to meet specific requirements, such as low total fat, saturated fat, cholesterol, and calories.

TL;DR: Primary, secondary, and tertiary modelling unravel the functionality of the HePS-producing LAB strains in a food environment: a high and stable high-molecular-mass HePS production by appropriate feeding strategies through fed-batch cultivation and the application of a two-step fermentation process in yoghurt manufacture on the other hand.

TL;DR: The subunit structures from a number of different species of lactic acid bacteria are now known, with many of the structures being published only in the last five years as discussed by the authors, and the nuclear magnetic resonance spectra to date show around twenty different subunits and molecular mass determinations suggest that these exopolysaccharides occur as very large molecules, frequently greater than 1×106 Da.

TL;DR: These clusters contain genes encoding putative glycosyltransferases (GTFs) that can be regarded as a toolbox of enzymes with a large variety of specificities for applications in polysaccharide engineering.

TL;DR: Debaryomyces hansenii was found to be the predominant yeast in all stages of ripening in several studies on semi-hard Tilsit cheese, soft Chaumes cheese and semi- hard goat's cheese.

TL;DR: A mini review will discuss the potential engineering strategies of sugar catabolism for the production of EPS by lactic acid bacteria (LAB) and its applications in metabolic engineering studies to modify EPS production and composition.

TL;DR: The predominant microorganisms in the Sudanese traditional fermented dairy product Rob from cows’ milk were isolated and identified by using morphological, physiological and molecular typing techniques, finding the predominant lactic acid bacteria to be Lactobacillus fermentum and yeasts to be Saccharomyces cerevisiae and Candida kefyr.