World Journal of Dairy & Food Sciences最新文献

Effect of ultrasonic treatment on buffalo milk homogenization and numbers of bacteria. 超声处理对水牛奶均质及细菌数量的影响。

World Journal of Dairy & Food Sciences Pub Date : 2013-01-07 DOI: 10.5923/J.FOOD.20120206.03

Asaad R. S. Al-Hilphy, A. Niamah, A. Altemimi

引用次数: 19

Application of osmometry in monitoring fermentation of milk. 渗透法在牛奶发酵过程监测中的应用。

World Journal of Dairy & Food Sciences Pub Date : 2013-01-01 DOI: 10.5829/IDOSI.WJDFS.2013.8.2.829

Colin Musara, W. Pote

引用次数: 0

Proximate Composition, Rheology and Sensory Qualities of Corn – cocoyam Salad Cream 玉米-椰子沙拉膏的近似组成、流变学和感官品质

World Journal of Dairy & Food Sciences Pub Date : 2011-02-25 DOI: 10.4314/NJNS.V31I1.63892

J. M. Babajide, O. Olatunde

引用次数: 9

Quality and Acceptability of Value-Added Beef Burger 增值牛肉汉堡的质量和可接受性

World Journal of Dairy & Food Sciences Pub Date : 2010-03-01 DOI: 10.21608/JVMR.2020.77598

M. Kassem, M. Emara

{"title":"Quality and Acceptability of Value-Added Beef Burger","authors":"M. Kassem, M. Emara","doi":"10.21608/JVMR.2020.77598","DOIUrl":"https://doi.org/10.21608/JVMR.2020.77598","url":null,"abstract":"The sensory quality attributes of coated anduncoated beef burger patties formulated with texture soy granules or vegetables (peas andcarrots) were studied in comparison to that of the control. In corporation of textured soy significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste andoverall acceptability in comparison with either control or vegetable extended burgers. Addition of peas andcarrots to uncoated burger significantly reduced the binding scores in raw samples, as well as flavor andjuiciness in cooked samples, however, no significant differences could be observed in the other sensory attributes in both raw andcooked products. Vegetable extended burger had the highest cooking loss percent (20.14), followed by control samples (17.83), while soy extended product had the lowest value (15.82%). Application of batter andbreading to vegetable extended burger significantly improved the investigated sensory parameters in comparison with the uncoated samples. On the other hand, application of batter andbreading to soy extended burger revealed no improvement in the sensory quality attributes in both raw andcooked samples. Addition of soy granules andvegetables significantly increased the moisture, ash andcarbohydrate andreduced the fat content of raw burger patties. Moreover the incorporation of textured soy significantly increased the protein content.","PeriodicalId":23925,"journal":{"name":"World Journal of Dairy & Food Sciences","volume":"203 1","pages":"14-20"},"PeriodicalIF":0.0,"publicationDate":"2010-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76890491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 36

Carbon dioxide production by Leuconostoc mesenteroides grown in single and mixed culture with Lactococcus lactis in skimmed milk. 乳酸菌与乳酸菌在脱脂牛奶中单独和混合培养的肠系膜白菌产生的二氧化碳。

World Journal of Dairy & Food Sciences Pub Date : 2007-12-31 DOI: 10.5580/ed

M. Kihal, H. Prévost, D. Henni, Z. Benmechernene, C. Diviès

{"title":"Carbon dioxide production by Leuconostoc mesenteroides grown in single and mixed culture with Lactococcus lactis in skimmed milk.","authors":"M. Kihal, H. Prévost, D. Henni, Z. Benmechernene, C. Diviès","doi":"10.5580/ed","DOIUrl":"https://doi.org/10.5580/ed","url":null,"abstract":"cremoris. During the fermentation of milk by LeuconostocLactic acid bacteria are now used extensively as and aroma of the fermented product but also on thestarter cultures in the dairy industry and therefore the texture of blue cheese. optimization of growth conditions appears to be essential The shift in metabolic pathways in response tofor successful industrial applications. Furthermore, environmental conditions is well documented in thestudying the effects of some environmental parameters on literature in the case of homofermentative species [13],growth kinetics should provide useful information but little information is available about the behavior ofconcerning the physiology of the microorganisms [1-3]. heterofermentative species such asLeuconostocStrains belonging to the speciesLactococcus lactis and mesenteroides. The quantitative aspects and kinetics ofLeuconostoc sp. are the most important organism in the evolved CO in mixed culture ofLeuconostoc-manufacture of these products at a moderate temperatureLactococcus under different culturing conditions have[4]. Mixed cultures of these bacteria are commonly used been fairly studied [14]. In point of view of the recentas a starter in manufacture of cheese and fermented milk report demonstrating the importance of evolved COto the texture of dairy products, a study of this matterstarter cultures that have been selected for their seemed appropriate. performance during milk fermentation and product The present study was undertaken to determineformation. whether Leuconostocmesenteroides plays a role inLeuconostoc strains grow associatively with acid carbon dioxide production in pure and mixed cultureproducing Lactococcus strains and are employed for their with Lactococcus lactis in milk.technological properties (mainly aroma and texture). Theassociative growth between these two groups of bacteria","PeriodicalId":23925,"journal":{"name":"World Journal of Dairy & Food Sciences","volume":"142 1","pages":"62-68"},"PeriodicalIF":0.0,"publicationDate":"2007-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77487376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 17