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Publikováno v:
Applied Microbiology and Biotechnology. 105:2307-2318
The high-throughput DNA sequencing (HTS) method is used to identify microbes in cheese and their potential functional properties. The technique can be applied to the microbiota of the cheese processing environment, raw milk, curd, whey, and starter c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a899be3007f19cdd1bbcccaebb1c4c9
https://doi.org/10.1007/s00253-021-11201-5
https://doi.org/10.1007/s00253-021-11201-5
Microbial communities of a variety of cheeses and comparison between core and rind region of cheeses
Autor:
L. Goddik, Si Hong Park, Jungmin Choi, Sang-Do Ha, Sang In Lee, Robin Frojen, Bryna Rackerby, Jang H. Kim
Publikováno v:
Journal of Dairy Science. 103:4026-4042
Understanding the microbial community of cheese is important in the dairy industry, as the microbiota contributes to the safety, quality, and physicochemical and sensory properties of cheese. In this study, the microbial compositions of different che
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2229bab10e8302a96c7671cc8a6208d2
https://doi.org/10.3168/jds.2019-17455
https://doi.org/10.3168/jds.2019-17455
Autor:
R. C. Chandan, E. Ozgul Evranuz, Ana I. Rodríguez, L. Goddik, Eleftherios H. Drosinos, Y. H. Huy, Luca Simone Cocolin, Fidel Toldrá
Introduction Fermented Animal Products and Their Manufacture Y. H. Hui Dairy Starter Cultures A. Rodriguez, B. Martinez, and J. E. Suarez Microorganisms and Food Fermentation G. Giraffa and D. Carminati Animal-Based Fermented Foods of Asia J. P. Tama
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa0f7508db8162cc97182e7ba279b0f0
https://doi.org/10.1201/b12084
https://doi.org/10.1201/b12084
Publikováno v:
Journal of Dairy Science. 92:5933-5936
The milk fat globule membrane, present in buttermilk, contains complex lipids such as phospholipids. Microfiltration coupled with supercritical fluid extraction (SFE) may provide a method of enriching these nutritionally valuable lipids into a novel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83aceb1d2bb9c12ac126ca348a3966b7
https://doi.org/10.3168/jds.2009-2286
https://doi.org/10.3168/jds.2009-2286
Publikováno v:
Journal of Dairy Science. 92:458-468
The milk fat globule membrane, readily available in buttermilk, contains complex lipids claimed to be beneficial to humans. Phospholipids, including sphingolipids, exhibit antioxidative, anticarcinogenic, and antiatherogenic properties and have essen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2be91bc42a876b1328f7c3544ea842db
https://doi.org/10.3168/jds.2008-1278
https://doi.org/10.3168/jds.2008-1278
Publikováno v:
Journal of Food Quality. 29:543-551
Cheddar whey powder from one plant was evaluated for variations in quality parameters over 12 months. Representative samples were analyzed monthly for microbiological, physicochemical and sensory properties. The seasonal variability in the physicoche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d916f837453bf116088a07083d885c9c
https://doi.org/10.1111/j.1745-4557.2006.00092.x
https://doi.org/10.1111/j.1745-4557.2006.00092.x
Publikováno v:
Journal of Food Science. 71:C157-C163
Cheddar whey powders from the West Coast, Midwest, and East Coast regions of the United States were analyzed for composition, microbial content, solubility, wettability, hygroscopicity, color, and sensory quality. Seasonal variations were investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7e52c130fd16c8e7efeca3b886a9554
https://doi.org/10.1111/j.1365-2621.2006.tb15611.x
https://doi.org/10.1111/j.1365-2621.2006.tb15611.x
Publikováno v:
Journal of Dairy Science. 87:4057-4063
Aroma compounds in sweet whey powder were investigated in this study. Volatiles were isolated by solvent extraction followed by solvent-assisted flavor evaporation. Fractionation was used to separate acidic from nonacidic volatiles. Gas chromatograph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d833c11f7bc68c6e4333273043f1b7e
https://doi.org/10.3168/jds.s0022-0302(04)73547-x
https://doi.org/10.3168/jds.s0022-0302(04)73547-x
Publikováno v:
Journal of Animal Science. 95:63-63
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::934c3fadbbd7ed9bde4bd75c22a50582
https://doi.org/10.2527/asasann.2017.128
https://doi.org/10.2527/asasann.2017.128