Influence of ripening of Edam cheese on texture properties

In this study were evaluated the Edam cheeses with fat content in dry matter 30% and 45% (w/w) produced using two different starter cultures YY and LL during 6 months of ripening. Sampling times were 26, 54, 89, 117, 146 and 180 days after production. The surface and central parts of cheeses have been evaluated separately.Cheese texture was analysed by using a Tira test 27025. The force needed to compress the sample was recorded (N). Ripening time had significant effect on rheological characteristics of the cheeses. The improvement of texture was related to the ripening time. At the beginning of ripening (1st month), there is a significantly higher hardness on surface layer of the cheese in samples of cheeses with 30% fat in dry matter. This is the case in both cultures. This difference has evened out after 2 months of ripening. The force needed to compression of the centrepiece of cheese with lower fat content in dry matter was 30.96 N and of cheese with higher fat content in dry matter 36.51 N, while after 60 days of ripening of cheese with lower fat content in dry matter it was 50.56 N and of cheese with higher fat content in dry matter 63.23 N.The influence of two different types of starter culture on the texture was evaluated. It was found out that after 60 days of ripening of cheese with 45% (w/w) fat in dry matter there was significant difference (P ≤ 0.01) in the firmness between cheese with starter culture YY (force 63.23 N) and LL (force 48 N). In every Edam sample after 3 months of aging (optimal ripe Edam) there was no dependence on the type of starter culture. After 120 days of ripening there was a significant difference in firmness of cheese with culture YY (44.58 N) and LL (33.61 N). Satistically significant difference (P ≤ 0.05) between the firmness of the surface and the central parts of the cheese was not found after one month of ripening.

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THE EFFECT OF INGESTED CHLORTETRACYCLINE ON SOME HYDROLASES AND ORGANS ASSOCIATED WITH THE DIGESTIVE PROCESS IN GROWING PIGS: II. PANCREAS–DRY WEIGHT, FAT CONTENT, PROTEASE, AND AMYLASE ACTIVITY

Canadian Journal of Biochemistry and Physiology ◽

10.1139/o57-024 ◽

1957 ◽

Vol 35 (3) ◽

pp. 187-193 ◽

Cited By ~ 1

Author(s):

M. A. A. Vonk ◽

L. W. McElroy ◽

J. P. Bowland ◽

R. T. Berg

Keyword(s):

Protease Activity ◽

Dry Matter ◽

Amylase Activity ◽

Dry Weight ◽

Feed Utilization ◽

Fat Content ◽

Growing Pigs ◽

Significant Difference ◽

Pancreatic Protease ◽

The Difference

Results of experiments to investigate the effect of dietary chlortetracycline on pancreas dry weight and on the crude fat content and hydrolase activity of the gland are presented. Chlortetracycline fed at a level of 20 g. per ton of feed caused an increase in rate of gain and efficiency of feed utilization by pigs between the ages of 9 and 17 weeks. An effect on the pancreas was indicated by significant increases in: (a) dry weight, (b) total protease and amylase activity, and (c) amylase activity per gram dry matter of the glands from animals receiving the supplemented ration. The difference remained significant after adjustment for body weight by covariance in the case of amylase activity but not for dry weight or protease activity, indicating that the effect of chlortetracycline on amylase activity was more pronounced than that on rate of gain of pigs, pancreas dry weight, or pancreatic protease activity. No significant difference in the crude fat content of the pancreas attributable to the inclusion of chlortetracycline in the ration was observed.

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Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions

Journal of Dairy Research ◽

10.1017/s0022029920001053 ◽

2020 ◽

pp. 1-5

Author(s):

Gholamreza Bahrami ◽

Ali Mostafaie ◽

Amir Kiani ◽

Maryam Chalabi

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Starter Culture ◽

Starter Cultures ◽

Lactobacillus Bulgaricus ◽

Fatty Acid Profiles ◽

Animal Fat ◽

Significant Difference ◽

Sour Cream

Abstract This study aimed to compare the effect of different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1, and 1 : 3) under the various stressful temperatures (37 and 45°C) on the fatty acid profiles quality of Kermanshahi roghan (yogurt by-product) and sour cream to obtain a formula for producing a kind of animal fat healthier than milk and cream. Stresses such as fermentation play an important role in bacterial behavior and consequently in food quality. Our findings presented a significant difference between roghan and sour cream fatty acid levels only at 37°C. Furthermore, starter culture 3 : 1 was the best starter for producing products with a higher quality of fatty acid profile at 37°C, and a 1 : 1 S. thermophilus to L. bulgaricus ratio was optimal at 45°C. It seems that bacteria adapt to harsh growth conditions by changing the fatty acid profiles, and these changes warrant consideration in the production of a kind of animal fat with the best fatty acid profiles. In conclusion, the roghan fatty acid profile is more suitable than sour cream only at 37°C.

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Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in Cheese

Foods ◽

10.3390/foods10122938 ◽

2021 ◽

Vol 10 (12) ◽

pp. 2938

Author(s):

Marie Bagge Jensen ◽

Andrius Daugintis ◽

Jette Jakobsen

Keyword(s):

Water Content ◽

Vitamin K ◽

Soluble Group ◽

Fermentation Process ◽

Starter Culture ◽

In Vitro Digestion ◽

Fat Content ◽

Ripening Time ◽

Cheese Products

Vitamin K is a fat-soluble group of vitamers consisting of phylloquinone (PK) and menaquinones (MKs). To date, only a daily reference intake for PK is set; however, in the last decade, research studying the correlation between MKs intake and improvement of health in regards to cardiovascular diseases, bone metabolism, and chronic kidney disease has been conducted. MKs are synthesised by bacteria in the fermentation process of foods, e.g., cheeses. The content and bioaccessibility of vitamin K vitamers (PK, MK-4, MK-5, MK-6, MK-7, MK-8, MK-9, and MK-10) were assessed in eight different cheese products differing in ripening time, starter culture, fat content, and water content. The bioaccessibility was assessed using the static in vitro digestion model INFOGEST 2.0. Variation of the vitamin K content (<0.5 μg/100 g–32 μg/100 g) and of the vitamin K bioaccessibility (6.4–80%) was observed. A longer ripening time did not necessarily result in an increase of MKs. These results indicate that the vitamin K content and bioaccessibility differs significantly between different cheese products, and the ripening time, starter culture, fat content, and water content cannot explain this difference.

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Effect of grated coconut and water ratio and commercial cheese starter percentage on characteristics of soft cheese made from coconut milk

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/951/1/012104 ◽

2022 ◽

Vol 951 (1) ◽

pp. 012104

Author(s):

D Yunita ◽

D Mariska ◽

S Rohaya ◽

E Varizki ◽

K Gkatzionis ◽

...

Keyword(s):

Ph Value ◽

Block Design ◽

Starter Culture ◽

Fat Content ◽

Starter Cultures ◽

Coconut Milk ◽

Water Removal ◽

Randomized Block Design ◽

Soft Cheese ◽

Optimum Formulation

Abstract The aim and objective of this research was to produce a soft cheese made from coconut milk and to examine the effect of grated coconut:water ratio (1:1, 1:2 and 1:3) and percentage of commercial cheese starter culture (1% and 1.5%) on its characteristics. The study was conducted using a factorial randomized block design. After two weeks of storage at 4°C, the cheeses (18 samples) were analysed for total lactic acid (LAB) counts, pH, and fat content. The lowest-fat coconut cheese was analysed for proximate and spreading ability. The results showed that the grated coconut:water ratio had a significant effect (P≣0.01) on the total LAB counts, pH value, and fat content of the cheese. The optimum formulation for soft cheese was selected based on the lowest pH (4.64) and fat content (42%) which was reached by using coconut and water 1:1. However, the spreading ability of this cheese could be improved by optimising the growth of starter cultures, water removal and adding stabilizers.

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THE EFFECT OF INGESTED CHLORTETRACYCLINE ON SOME HYDROLASES AND ORGANS ASSOCIATED WITH THE DIGESTIVE PROCESS IN GROWING PIGS: II. PANCREAS–DRY WEIGHT, FAT CONTENT, PROTEASE, AND AMYLASE ACTIVITY

Canadian Journal of Biochemistry and Physiology ◽

10.1139/y57-024 ◽

1957 ◽

Vol 35 (1) ◽

pp. 187-193 ◽

Cited By ~ 1

Author(s):

M. A. A. Vonk ◽

L. W. McElroy ◽

J. P. Bowland ◽

R. T. Berg

Keyword(s):

Protease Activity ◽

Dry Matter ◽

Amylase Activity ◽

Dry Weight ◽

Feed Utilization ◽

Fat Content ◽

Growing Pigs ◽

Significant Difference ◽

Pancreatic Protease ◽

The Difference

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Chemical Disinfestation for Sowing and in Vitro Re-cultivation of Orchids and its Influence on the Seedlings Nutrition

Journal of Agricultural Studies ◽

10.5296/jas.v5i4.12099 ◽

2017 ◽

Vol 5 (4) ◽

pp. 65

Author(s):

Andréia Aline Fontes ◽

Victor Hugo Alvarez V. ◽

Sarah Vieira Novais ◽

Wagner Campos Otoni ◽

André Ferreira Santos ◽

...

Keyword(s):

Laminar Flow ◽

In Vitro Propagation ◽

Dry Matter ◽

Culture Media ◽

Flow Chamber ◽

Control Treatment ◽

Significant Difference ◽

Different Types ◽

Dry Matter Weight

The use of a commercial bleach solution (CB) for in vitro propagation of orchids has proven to be an efficient technique and an alternative to the use of the autoclave and laminar flow chamber (LFC). The aim of this study was to evaluate the use of CB in disinfestation of culture media (CM) for seeding and for re-cultivation of orchid plantlets and its effect in different types of flasks and on the nutritional state of the plantlets. In the seeding experiment, seeds of Laelia tenebrosa Rolfe were used, with evaluation of three types of flasks; five concentrations of CB applied to the CM of 2, 5, 10, 20 and 40 mL L-1 and the control treatment. In the re-cultivationexperiment, Cattleya kerri Brieger & Bicalho plantlets were used. The rates of CB added to the CM were 2, 5, 10, 20, 30, 35 and 38 mL L-1 in polypropylene containers, and the rates sprayed on the plantlets at re-cultivation were 5, 12.5, 25, 50, 75, 87.5 and 95 mL L-1. The proportion of germinated seeds and the dry matter weight of the protocorms were greater in the control treatment. The increasing rates of CB added to the CM had worse results for germination in glass flasks. In re-cultivation, there was no significant difference in the growth of the plantlets between the autoclaved flasks and those disinfested in CB.Keymessage: Both orchid seeding and re-cultivation of seedlings can be carried out entirely and efficiently without the use of an autoclave and laminar flow chamber, using chemical disinfection with commercial bleach.

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Influence of fat content and starter cultures on the quality of fermented dairy products

Acta periodica technologica ◽

10.2298/apt1546055i ◽

2015 ◽

pp. 55-63

Author(s):

Mirela Ilicic ◽

Spasenija Milanovic ◽

Dajana Hrnjez ◽

Katarina Kanuric ◽

Vladimir Vukic ◽

...

Keyword(s):

Dairy Products ◽

Starter Culture ◽

Fat Content ◽

Starter Cultures ◽

Chemical Quality ◽

Textural Characteristics ◽

Physico Chemical ◽

Fermented Dairy Products ◽

Fermented Dairy

The objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological and textural characteristics of the fermented dairy products during 14 days of storage. Seven different fermented dairy products of two different groups: stirred and set yoghurts were used in this study. The rheological and textural characteristics of the analyzed type of fermented dairy products after the production and during storage are dependent on the chemical composition, particularly fat content.

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Preliminary Study of Slaughter Value and Meat Characteristics of 18 Months Ostrich Reared in Hungary

Agriculture ◽

10.3390/agriculture11090885 ◽

2021 ◽

Vol 11 (9) ◽

pp. 885

Author(s):

Lili Dóra Brassó ◽

Vanessza Szabó ◽

István Komlósi ◽

Tünde Pusztahelyi ◽

Zsófia Várszegi

Keyword(s):

Amino Acid ◽

Acid Content ◽

Essential Amino Acid ◽

Dry Matter ◽

Amino Acid Content ◽

Fat Content ◽

Dry Matter Content ◽

Body Parts ◽

Lean Meat ◽

Significant Difference

The study aimed to evaluate the slaughter value and meat characteristics of ten ostrich females reared and slaughtered at the age of 18 months in Hungary. The ratio of selected body parts, the main organs and the lean meat parts were examined. The nutritive composition, the colour, the technological and organoleptic characteristics of five valuable meat parts (outside strip—M. flexor cruris lateralis, oyster—M. iliofemoralis externus, tip—M. femorotibialis medius, outside leg—M. gastrocnemius pars externa, medal—M. ambiens) and the amino acid, fatty acid and mineral composition of outside strip (M. flexor cruris lateralis) were also evaluated. The ratio of body parts and the main organs as the percentage of live weight, and the lean meat part as the percentage of carcass weight showed 16.74 ± 0.01%, 6.16 ± 0.01% and 57.29 ± 0.59%, respectively. The dry matter content of the examined valuable meat parts ranged between 24.89 ± 0.08 and 26.23 ± 0.13%, the protein ratio took on values between 18.40 ± 0.09 and 20.62 ± 0.16%, the fat content showed values between 2.36 ± 0.07 and 4.50 ± 1.09% and the hydroxyproline content ranged between 0.01 ± 0.001 and 0.08 ± 0.001%. The amino acid content of the outside strip showed a range between 0.15 and 3.33%. The ratio of SFA, MUFA and PUFA was 35.10 ± 0.53, 37.37 ± 1.52 and 27.54 ± 1.01. The n-6/n-3 ratio showed 3.91 ± 0.43 and the SFA/UFA ratio was 0.54 ± 0.02. Among the examined minerals, the content of Ca, K, Mg, Na and P was the highest in the meat. In the case of the colour, regarding L* value, we could reveal no significant difference between the examined meat parts. For a* and b* values, the outside leg had the lowest data of all. We could not reveal a significant difference between the pH values of the meat parts. Regarding technological parameters, meat differed only in thawing loss. The significantly lowest thawing loss could be detected in the outside leg (2.72 ± 0.01%) and in the medal (2.32 ± 0.01%). The results of the organoleptic evaluation showed that the outside strip and the tip had the best flavour and tenderness. In comparison with the younger birds (10–14 months of age) in the literature, the 18-month-old ostriches in our study showed similar or slightly lower slaughter weight, skin weight and head ratio, greater liver weight, lighter meat, lower protein and higher fat content, higher essential amino acid and lower non-essential amino acid content and higher SFA content in some cases. However, data on nutrition and population size were not always available. In comparison with other ratites (emu and rhea), ostrich meat has lower dry matter and protein, but higher fat, SFA, MUFA and PUFA content and lower n-6/n-3 ratio.

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Utilización de cultivos iniciadores en la elaboración de chorizo y su influencia en las propiedades sensoriales / Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory properties

Food Science and Technology International ◽

10.1177/108201329700300104 ◽

1997 ◽

Vol 3 (1) ◽

pp. 31-42 ◽

Cited By ~ 13

Author(s):

C. González-Fernández ◽

E.M. Santos ◽

I. Jaime ◽

J. Rovira

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Sensory Properties ◽

Starter Cultures ◽

Fermented Sausage ◽

Lactobacillus Sake ◽

Dry Fermented Sausage ◽

Different Types

The influence of different starter cultures on the sensory properties of chorizo, especially on texture, was studied. This work focused on the differences observed between the use of the commercial lactic acid bacteria Lactobacillus sake (Lc) and Pediococcus sp (Pc), as well as on the differences between these commercial strains and another Lactobacillus sake (A216) isolated from traditional chorizo. Three batches of chorizo were processed, each batch made up of four different types that contained or lacked one of the three starter cultures. Concerning capacity of acidification, the results indicated that there were no differences between the use of Lactobacillics sake or Pediococcus sp when 0.1% glucose is used. Furthermore, there were no differences in the sensory properties of the final product. Sausage processed with noncommercial Lactobacillus sake (A216) had a more intense flavour and was preferred by consumers because of its texture and overall characteristics. The use of starter culture had a favourable influence on sausage processing, reducing its manu facture time and improving some sensory properties of the final product.

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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