Effects of probiotic adjuncts on physicochemical properties, organic acids content and proteolysis in cheese prepared from buffalo milk

Author(s):  
Mian Anjum Murtaza ◽  
Muhammad Anees‐Ur‐Rehman ◽  
Iram Hafiz ◽  
Kashif Ameer ◽  
Omer Faruk Celik
2007 ◽  
Vol 87 (7) ◽  
pp. 1207-1214 ◽  
Author(s):  
Fernando Martínez-Bustos ◽  
Silvia Lorena Amaya-Llano ◽  
J Antonio Carbajal-Arteaga ◽  
Yoon Kil Chang ◽  
José de J Zazueta-Morales

Crystals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 675 ◽  
Author(s):  
Jinbo Ouyang ◽  
Jian Chen ◽  
Limin Zhou ◽  
Fangze Han ◽  
Xin Huang

To improve the physicochemical properties of valnemulin (VLM), different solid forms formed by VLM and organic acids, including tartaric acid (TAR), fumaric acid (FUM), and oxalic acid (OXA), were successfully prepared and characterized by using differential scanning calorimetry (DSC), scanning electron microscope (SEM), X-ray powder diffraction (XRPD), and Fourier-transform infrared spectroscopy (FT-IR). The excess enthalpy Hex between VLM and other organic acids was calculated by COSMOthermX software and was used to evaluate the probability of forming multi-component solids between VLM and organic acids. By thermal analysis, it was confirmed that multi-component solid forms of VLM were thermodynamically more stable than VLM itself. Through dynamic vapor sorption (DVS) experiments, it was found that three multi-component solid forms of VLM had lower hygroscopicity than VLM itself. Furthermore, the intrinsic dissolution rate of VLM and its multi-component forms was determined in one kind of acidic aqueous medium by using UV-vis spectrometry. It was found that the three multi-component solid forms of VLM dissolved faster than VLM itself.


2005 ◽  
Vol 58 (3) ◽  
pp. 185-189 ◽  
Author(s):  
PRIYA RANJAN ◽  
SUMIT ARORA ◽  
GHANSHYAM S SHARMA ◽  
JAGVEER S SINDHU ◽  
VINOD K KANSAL ◽  
...  

Author(s):  
Usman Mir Khan ◽  
Ishtiaque Ahmad ◽  
Saima Inayat ◽  
Hafiz Muhammed Arslan Amin ◽  
Zeliha Selamoglu

Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to rennet added cheese. Protein analysis shows that crude flowers extracts made cheese had significantly higher protein content than control. The Cheddar cheese with 3% and 4% CFE were preferred by panelists instead of 1% and 2% CFE for their taste, texture/appearance and overall acceptability. Conclusively, crude flowers extracts coagulated Cheddar cheese fulfills the compositional requirement with acceptable organoleptic characteristics and at the same time provides nutritional health benefits.


2017 ◽  
Vol 94 (1) ◽  
pp. 142-150 ◽  
Author(s):  
Renuka Nilmini Waduge ◽  
Thomas D. Warkentin ◽  
Elizabeth Donner ◽  
Rong Cao ◽  
D. Dan Ramdath ◽  
...  

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