搜索结果: 106-120 共查到“食品加工技术 milk”相关记录215条 . 查询时间(0.091 秒)
Associative Growth of Lactococcus lactis and Leuconostoc mesenteroides Strains in Milk
Leuconostoc mesenteroides Lactococcus lactis mixed-strain culture milk
<
2008/3/27
The associative growth of a proteinase-positive strain of Lactococcus lactis ssp. lactis CNRZ 1076 and Leuconostoc mesenteroides ssp. mesenteroides UM10 in reconstituted skim milk was studied in detai...
Purification and Characterization of a Dipeptidase from Lactobacillus casei ssp. casei IFPL 731 Isolated from Goat Cheese Made from Raw Milk
Lactobacillus case dipeptidase purification characterization
<
2008/3/27
A dipeptidase was purified to homogeneity from the cell-free extract of Lactobacillus casei ssp. casei IFPL 731 by a combination of heat treatment, hydrophobic interaction chromatography, anion-exchan...
Presence in Bovine Milk of Two Protease Inhibitors of the Plasmin System
serine proteinase inhibitor bovine plasmin 2-antiplasmin plasminogen activator inhibitor
<
2008/3/27
Proteolysis, caused by the serine proteinase plasmin (EC 3.4.21.7) that is present in milk, influences the quality of dairy products. Within the plasmin system, activators and inhibitors control plasm...
Influence of Standards and Antibodies in Immunochemical Assays for Quantitation of Immunoglobulin G in Bovine Milk
bovine immunoglobulin G subclasses enzyme-linked immunosorbent assay
<
2008/3/27
This study reports the influence of using various reference antigens or standards as well as the source of antibody in the immunochemical quantitation of bovine immunoglobulin (Ig) G. Standard curves ...
Physicochemical and Structural Properties of Ultrafiltered Buffalo Milk and Milk Powder
buffalo milk rennet coagulation microstructure
<
2008/3/27
Buffalo skim milk containing 10.20% total solids (TS), 3.96% protein, and 5.22% lactose was ultrafiltered at 50°C to 23.50% TS and 16.44% protein. Contents of TS, fat, ash, and protein increased durin...
Structural Studies on Casein Micelles of Human Milk: Dissociation of ß-Casein of Different Phosphorylation Levels Induced by Cooling and Ethylenediaminetetraacetate
human milk casein micelles micelle dissociation micelle structure
<
2008/3/27
Information on the structure of human casein micelles has been obtained from dissociation of ß-casein (CN). Two approaches were used: cooling at 4°C and addition of EDTA. An initial loss of abou...
Influence of Milking Three Times a Day on Milk Quality
milking frequency milk quality milk composition acid degree value
<
2008/3/27
Lactations were divided into three periods: early (1 to 99 d), mid (100 to 199 d), and late (200 to 299 d). One hundred Holsteins were randomly split into four groups that were balanced for parity. Gr...
A Method to Use Leuconostoc mesenteroides ssp. cremoris 91404 to Improve Milk Fermentations
Leuconostoc diacetyl cultured buttermilk
<
2008/3/27
Leuconostoc species are frequently used in mesophilic cultures to produce aroma during milk fermentations.Leuconostoc mesenteroides ssp. cremoris 91404 was selected as an aroma producer in preparation...
Aseptic Rennet Coagulation of Ultra-High Temperature Processed Milk Concentrates
milk ultra-high temperature rennet coagulation
<
2008/3/26
Milk was concentrated by pressure-driven filtration (UF or reverse osmosis) to 9.5, 15, 18, or 20% TS and then sterilized by UHT processing to 140°C for 4 s using plate heat exchangers. Following ster...
Acid-Induced Dissociation of Casein Micelles in Milk: Effects of Heat Treatment
casein micelles dissociation preheating colloidal calcium phosphate
<
2008/3/26
The effects have been studied of heat treatment of skim milk at temperatures from 70 to 90°C on the dissociation of caseins and minerals from the micelles during acidification at 5 and 22°C. The amoun...
Odorous Constituents of Ovine Milk in Relationship to Diet
diet ovine milk Pecorino cheese aroma compounds
<
2008/3/26
The neutral volatile compounds of ovine milk from ewes fed. on natural pasture, grass meadow, and on mixed grain rations were isolated by distillation under vacuum and then collected in traps that wer...
A Semiautomated Reflectance Colorimetric Method for the Determination of Lipase Activity in Milk
Pseudomonas lipase milk quality psychrotroph
<
2008/3/26
Measurement of heat-stable lipase activity in dairy products relies on methods that are slow or that cannot be used in turbid solutions, which limits their industrial value. A need exists for a rapid,...
Characteristics of Milk and Reduced Fat Cheddar Cheese from Cows Fed Extruded Soybeans and Niacin
reduced fat Cheddar cheese unsaturated fatty acids milk niacin
<
2008/3/26
A control diet and three experimental diets were fed to midlactation Holstein cows to evaluate the effects of dietary unsaturated fatty acids and niacin on milk and reduced fat Cheddar cheese. The die...
The Effect of Milk Fermentation by Lactobacillus helveticus on the Release of Peptides During In Vitro Digestion
Lactobacillus helveticus peptides fermentation milk
<
2008/3/26
This study evaluated the effect of protein hydrolysis by lactic acid bacteria during milk fermentation on the release of amino acids and peptides duing subsequently simulated peptic and pancreatic dig...
Mixed Cultures of Proteinase-Positive and Proteinase-Negative Strains of Lactococcus lactis in Milk
Lactococcus lactis proteinase mixed culture milk
<
2008/3/26
Twenty-four mixed cultures of nonisogenic proteinase-positive and proteinase-negative strains of Lactococcus lactis (initial ratio, 1:9) were grown in milk. The proteinase-negative strains were system...