Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Khilendra Bhanduriya"'
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 1, Pp 109-122 (2022)
ABSTRACT: Thermoduric bacteria are known to affect the quality of Cheddar cheese, with manifested defects including slits, weak body, and blowing. Thermoduric bacteria are likely to increase in numbers during cheese-making, as in-process conditions a
Externí odkaz:
https://doaj.org/article/8a5563cd9c1e4b5ba54bad0d115bb36d
Publikováno v:
Journal of dairy science. 105(1)
Thermoduric bacteria are known to affect the quality of Cheddar cheese, with manifested defects including slits, weak body, and blowing. Thermoduric bacteria are likely to increase in numbers during cheese-making, as in-process conditions are conduci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bd7d008ca5ddbb6a2603967f3073aae
https://pubmed.ncbi.nlm.nih.gov/34656352
https://pubmed.ncbi.nlm.nih.gov/34656352
Publikováno v:
Asian Journal of Dairy and Food Research.
An obligate heterofermentative, Lactobacillus wasatchensis has been recently isolated from an aged Cheddar cheese produced in Logan, Utah. The potential of this organism in causing gassing defects in aged cheese has raised concern among cheese manufa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e932d1b910bc1e510a778c4d07ac2bc
https://doi.org/10.18805/ajdfr.dr-169
https://doi.org/10.18805/ajdfr.dr-169
Publikováno v:
Journal of dairy science. 102(1)
Control of calcium-mediated storage defects, such as age gelation and sedimentation, were evaluated in enteral high-protein dairy beverages during storage. To investigate the effects of reduced-calcium ingredients on storage stability, 2 batches each
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c12493f2a5d410a1d1a66b6dba93cc1
https://pubmed.ncbi.nlm.nih.gov/30415858
https://pubmed.ncbi.nlm.nih.gov/30415858