Download or read book Effect of Proteolytic Activity of Streptococcus Cremoris on Cottage Cheese Yield written by Gary W. Stoddard and published by . This book was released on 1985 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Using proteinase negative variants of Streptococcus cremoris UC310 or UC320 to manufacture cottage cheese, theoretical yields were increased 1 .97% and 1 .56% respectively when compared to the theoretical yields of the proteinase positive parents. Yield differences were strain dependant and differences between positive and negative variants were not manifest with strains of UC73 and UC97. It was necessary to produce bulk culture using pH control and to add sufficient nitrogenous stimulant to provide carry-over stimulant into the cheese milk. All cultures examined developed normally even when the bulk medium contained a blend of 5% yeast extract and casein hydrolysate. It was possible to use the culture to complete the required acidification after direct acidification to pH 5.2 with phosphoric acid. Careful selection of lactic
Download or read book Effects of Proteolytic Activity of St r e p t o c o c c u s cr e m o r i s on Cottage Cheese Yield written by Gary William Stoddard and published by . This book was released on 1985 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Proteolytic Enzymes of Lactic Streptococci and Their Use in Improving Body and Texture of Direct Acid Cottage Cheese written by Gulamnabi Y. Vahora and published by . This book was released on 1973 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteolytic activity of Streptococcus cremoris HP, P2 and AM2 Streptococcus lactis-C2, ML8 and a commercial mixed culture was determined in skimmilk and whey by measuring the increase in Absorbency at 274.5 nm of a pH 4.6 soluble filtrate, following incubation in a 2.5% casein solution. Proteolytic activity, rate of acid production and growth rate decreased in order of C2, HP, mixed culture, AM2, ML8 and P2 at a regulated pH (6.1 - 6.2) and 32 C. Maximum proteolytic activity for all cultures was found during the stationary phase of growth. Extracellular protease activity was purified l000 fold from S. lactis-C2. Enzyme activity was stable at 80 C for 20 min and lost 41% of its activity after 80 min. A linear increase in activity was observed between 25 and 50 C after 5 hr incubation at pH 6.2. Partial culturing of skimmilk, and incubation of a freeze-dried crude enzyme preparation in skimmilk prior to acidification was used for Cottage cheese ix making. Partial culturing or incubation of freeze-dried crude enzyme preparation in skimmilk prior to manufacture of direct acid Cottage cheese, increased the moisture and firmness of the finished curd, and significantly improved the body and texture of the creamed product. Partial culturing of skimmilk prior to acidification was also successfully used for the continuous process where good Cottage cheese curd was also obtained.
Download or read book Masters Theses in the Pure and Applied Sciences written by Wade H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thougtit that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna tional publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 31 (thesis year 1986) a total of 11 ,480 theses titles trom 24 Canadian and 182 United States universities. We are sure that this broader base tor these titles reported will greatly enhance the value ot this important annual reterence work. While Volume 31 reports theses submitted in 1986, on occasion, certain univer sities do re port theses submitted in previousyears but not reported at the time.
Download or read book Cheese Research and Technology written by and published by . This book was released on 1989 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1982 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Download or read book Amino Acid Supplementation of Pasteurized Skim Milk to Accelerate Fermentation by Streptococcus Lactis and Streptococcus Cremoris in the Production of Cottage Cheese written by Phuong Thu Bui and published by . This book was released on 1984 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Growth and Enzymatic Activities of Some Mutant Strains of Lactic Streptococci written by Kamal Mohamed Kamaly and published by . This book was released on 1988 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effects of Lactic Culture Seeding of Raw Milk on the Yield and Quality of Cheddar Cheese written by John Arthur Partridge and published by . This book was released on 1983 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Canadian Journal of Microbiology written by and published by . This book was released on 2006 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Growth of Pseudomonas and Flavobacterium in Milk Reduces Yield of Cheddar Cheese written by Brook Robert Ellis and published by . This book was released on 1982 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sequence Determination and Characterization of Regions Flanking the Replication Origin of the Plasmid PSK11L from Lactococcus Lactis Subsp CremorisSK11 written by Weizhu Yu and published by . This book was released on 1994 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbiology Abstracts written by and published by . This book was released on 1991 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Proteolytic Enzymes on Transfection and Transformation of Streptococcus Lactis Protoplasts and Transformation of Streptococcus Cremoris written by Steven A. Woskow and published by . This book was released on 1987 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Agrindex written by and published by . This book was released on 1986 with total page 1166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic Streptococci written by Randall Kirk Thunell and published by . This book was released on 1982 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phage-insensitive Streptococcus cremoris starter strains were selected by assaying cheese whey against potential starter strains. Six strains were selected and characterized for continual use in cheesemaking. Upon phage-infection, strains were removed from the blend. Cheesemaking continued with remaining strains. A phage-insensitive, fast-acid-producing mutant of the infected strain was isolated and characterized. This mutant, similar to the parent, was returned to the strain mixture. Multiple-blend starters were also used in cottage cheese and cultured buttermilk manufacture. Individual strains were used as antigens for a rapid detection test for lactic-streptococcal agglutinins in cheese milk. When sedimentation was encountered, agglutinin-sensitive strains were identified and replaced instead of an entire culture blend. Phage-insensitive mutants were compared to their respective parent strains. Traits examined included acid-producing activity, optimum temperature, generation time, proteolysis, phosphate and NaCl tolerance, phage adsorption, agglutination, morphology, and induction. Mutant strains showed variations in individual characteristics, but no general pattern of variation was observed. Bulk starters, prepared by growing then freezing individual strains in a commercial internal-pH-control medium (PHASE 4), were stored for 3 mo with and without glycerol. Strains varied in storage survival at -20 C. Glycerol enhanced cell viability and activity at -20 C. Storage in PHASE 4 at -40 C and -80 C preserved activity and viability without glycerol. Unfrozen PHASE 4 cultures retained original activity and viability after 1 mo refrigerated storage. Frozen and refrigerated PHASE 4 starters have been used in Cheddar and cottage cheese manufacture for more than 1 yr. Exclusive use of defined-strain cultures resulted in significant manufacturing and economic improvements including elimination of culture rotations and starter failure from phage infection, no ripening period, greater cheese uniformity, predictable starter activity, standardized manufacture, and improved cheese quality. Grade-A cheese production was increased by almost 10%. This technology enabled some factories to increase cheese yields by adding whey cream to cheese milk. The combined improvements, based on defined-strain technology, have enabled factories to increase production -some by nearly 50%. To date, more than 150 million lb of Cheddar cheese have been manufactured with defined-strain cultures.
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1986 with total page 1920 pages. Available in PDF, EPUB and Kindle. Book excerpt:
