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A lactic acid bacteria drink from a vegetable (broccoli) with high nutritional value and various physiological functionalities was developed, and the preserving property of the drink was studied. When...
Effect of Casein Hydrolysates on Yogurt Fermentation and Texture Properties during Storage
yogurt casein hydrolysates probiotic count
2009/3/10
Effects of casein hydrolysates by papain on acidification of the yogurts and growth of probiotic bacteria during yogurt fermentation have been investigated. The viability of probiotic bacteria and tex...
Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese
fat reduced cheese meltability storage
2014/3/7
The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat content...
Organic Acids and Volatile Flavor Components Evolved During Refrigerated Storage of Kefir
kefir organic acids volatile flavor components refrigerated storage
2008/4/1
Kefir samples were prepared and transferred to sterile jars for storage at 4°C. After 0, 7, 14, and 21 d of storage, the pH, organic acid, and volatile flavor component content were determined to moni...
Viability of Lactobacillus gasseri and Its Cholesterol-Binding and Antimutagenic Activities During Subsequent Refrigerated Storage in Nonfermented Milk
viability sodium taurocholate deconjugation cholesterol-binding ability antimutagenicity
2008/3/31
The effect storage at 4°C on the viability of Lactobacillus gasseri and its sodium taurocholate-deconjugating and cholesterol-binding abilities as well as desmutagenic activity was investigated. Unfer...
Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evide...
Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt
yogurt lactic acid bacteria acidification viscosity
2008/3/28
This work aims to study the effects of culture conditions and storage time on stirred yogurt acidity and texture and to determine relationships in order to better control product viscosity. A four-fac...
Changes in Physicochemical Properties of Retort-Sterilized Dairy Beverages During Storage
dairy beverage retort sterilization storage effects age gelation
2008/3/28
The effects of composition, storage time, and storage temperature on the physicochemical properties of a retort-sterilized dairy beverage were investigated. Drinks with eight formulations were stored ...
Effect of Storage Temperatures and Ingredients on Growth of Bacillus cereus in Coffee Creamers
Bacillus cereus storage temperature coffee creamers
2008/3/27
Growth of Bacillus cereus ATCC 33018 was evaluated in half and half (10.5% fat), whipping cream (30% fat), and nondairy creamer (7.5% fat). Samples were inoculated with approximately 10 vegetative cel...
Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream
recrystallization formulation storage temperature ice cream
2008/3/25
In ice cream manufacturing, control of ice crystal growth through proper formulation and storage temperature is important for stability during storage. The objective of this study was to investigate t...
Viability of Lactobacillus acidophilus and Lactobacillus casei in Fermented Milk Products During Refrigerated Storage
Lactobacillus acidophilus Lactobacillus casei yogurt buttermilk
2008/3/25
The viability was investigated of five strains of Lactobacillus acidophilus and one strain of Lactobacillus casei that were added as adjuncts to yogurt and cultured buttermilk during 28 d of refrigera...
Survival During Frozen and Subsequent Refrigerated Storage of Lactobacillus acidophilus Cells as Influenced by the Growth Phase
Lactobacillus acidophilus harvest time frozen storage refrigerated storage
2008/3/23
Cells of Lactobacillus acidophilus propagated in peptonized milk nutrient broth maintained at pH 5 were harvested during the late logarithmic (log) phase and at 6 h into the stationary phase of growth...
Determination of Organic Acids During the Fermentation and Cold Storage of Yogurt
high performance liquid chromatography organic acids fermentation yogurt
2008/3/22
The objective of the present study was the separation and quantification of orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids in a single isocratic analysis...
Infrared and Raman Spectroscopic Study of Casein in Cheese: Effect of Freezing and Frozen Storage
infrared Raman cheese from ewes freezing
2008/3/18
The secondary structure of caseins in cheeses from ewe milk was studied by means of Fourier transform infrared spectroscopy and Raman spectroscopy in the 1720 to 1550 cm–1 region. For this study, lyop...
Effects of Frozen and Other Storage Conditions on -Tocopherol Content of Cow Milk
tocopherol milk freezing storage
2008/3/18
The effect of temperature and length of storage on the stability of -tocopherol in UHT milk was studied by HPLC. The effect of water activity conditions during storage of milk powder on the stability ...