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High Pressure Inactivation of Microorganisms Inoculated into Ovine Milk of Different Fat Contents
high hydrostatic pressure bacteria ovine milk fat content
2008/4/1
High hydrostatic pressure inactivation of Escherichiacoli, Pseudomonas fluorescens, Listeria innocua, Staphylococcus aureus, and Lactobacillus helveticus were studied. These microorganisms were inocul...
Characteristics of Manchego Cheese Manufactured from Raw and Pasteurized Ovine Milk and with Defined-Strain or Commercial Mixed-Strain Starter Cultures
Manchego cheese defined-strain starter commercial mixed-strain starter
2008/3/31
Microbiological, chemical, rheological, and sensory characteristics of Manchego cheese manufactured with raw or pasteurized milk and with a defined-strain starter culture made up of four Lactococcus l...
Functional Properties of Whey Protein Concentrates from Caprine and Ovine Specialty Cheese Wheys
whey proteins functionality caprine ovine
2008/3/28
Whey protein concentrates were prepared from two caprine and one ovine specialty cheese wheys by ultrafiltration-diafiltration and freeze-drying processes. The whey protein concentrates were compared ...
The Localization and Multimeric Nature of Component PP3 in Bovine Milk: Purification and Characterization of PP3 from Caprine and Ovine Milks
PP3 proteose-peptone component ovine PP3 caprine PP3
2008/3/28
The distribution of proteose-peptone component PP3 in bovine whey, milk fat globule membrane, and casein has been investigated with antibodies raised against highly purified PP3. Using Western blot an...
Effect of High Hydrostatic Pressure on Escherichia coli and Pseudomonas fluorescens Strains in Ovine Milk
hydrostatic pressure Escherichia coli Pseudomonas fluorescens ovine milk
2008/3/27
Ovine milk that had been standardized to 6% fat was inoculated with Escherichia coli 405 CECT and Pseudomonas fluorescens 378 CECT at a rate of 106 and 107 cfu/ml, respectively, and treated with high ...
Characterization of Phosphate Sites in Native Ovine, Caprine, and Bovine Casein Micelles and Their Caseinomacropeptides: A Solid-State Phosphorus-31 Nuclear Magnetic Resonance and Sequence and Mass Spectrometric Study
magic angle spinning nuclear magnetic resonance casein micelles phosphorylation -casein
2008/3/27
The phosphate sites in native ovine, caprine, and bovine casein micelles have been analyzed using sequence analysis, mass spectrometric analysis, and solid-state 31P nuclear magnetic resonance spectro...
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...
The Use of Lipolytic and Proteolytic Enzymes in the Manufacture of Manchego Type Cheese from Ovine and Bovine Milk
proteases lipases Manchego-type cheese
2008/3/22
The objective was to study the effect of two fungal lipases (Palatase 200 from Mucor miehei and Palatase 750L from Aspergillus niger), alone and combined with a fungal protease from Aspergillus oryzae...