scholarly journals Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 126-133
Author(s):  
G. M. Sviridenko ◽  
V. A. Mordvinova ◽  
I. L. Ostroukhova
Keyword(s):  
Storage Capacity ◽  
Consumer Preferences ◽  
Visual Assessment ◽  
Geotrichum Candidum ◽  
Starter Cultures ◽  
White Mold ◽  
Organoleptic Characteristics ◽  
Culture Development ◽  
Camembert Cheese ◽  
And Storage

The article presents the results of a study of the characteristics of growth, incl. joint, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum on a dense nutrient medium and the regularities of changes in the organoleptic, physicochemical and microbiological characteristics of Camembert-type cheeses in the process of production, ripening and storage, depending on the combinations of bacterial and mold starter microflora. The objects of the study were the cultures of Penicillium camembеrti and Geotrichum candidum, cheeses with white mold, made according to the type of “Camembert” cheese, produced from cow’s milk with mesophilic and thermophilic fermenting microflora, mold cultures of Penicillium camembеrti and yeast-like fungi of Geotrichum candidum. The study of cheeses was carried out in the process of ripening and storage after 15, 30, 60 days from the date of manufacture. It was found that when Penicillium camembеrti and Geotrichum candidum were co-cultivated on Petri dishes, visual assessment showed a symbiotic effect of culture development, which manifests itself in the stimulating effect of yeast-like fungi on the growth of mold fungi compared to the cultivation of each culture separately. Under the conditions of the experiment carried out, the main mold culture influencing the organoleptic characteristics of the cheese was the mold culture of Penicillium camemberti. The combination of mold cultures did not affect the improvement of the organoleptic characteristics of the cheeses. It is shown that the composition of the main acid-forming starter microflora, both mesophilic and thermophilic, has a significant effect on the lactic acid process and flavoring of Camembert-type cheese. The cheeses produced on the basis of mesophilic starter microflora were distinguished by an accelerated ripening process and less storage capacity due to deeper proteolysis. At the same time, cheeses produced on the basis of thermophilic fermenting microflora retained quality stability for up to 60 days. Thus, the use of various combinations of starter cultures will make it possible to create a flavor line of cheeses with white mold, depending on consumer preferences with different storage capacity.

scholarly journals Evaluation of microbiological risks in cream as a raw material for buttermaking

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 259-268
Author(s):  
G. M. Sviridenko ◽  
M. B. Zakharova ◽  
N. V. Ivanova
Keyword(s):  
Storage Capacity ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Bacterial Number ◽  
Research Results ◽  
Anaerobic Microorganisms ◽  
Organoleptic Characteristics ◽  
And Storage

The article presents the research results of studying the influence of various groups of microorganisms — coliform bacteria, lactic acid microorganisms, yeast, and spore bacteria — on the quality and storage capacity of cream used as a raw material for buttermaking. The objects of study were the following: cream as a raw material before and after pasteurization, as well as pasteurized cream seeded with testing cultures of various types of spoilage microorganisms. The samples were stored at temperature conditions of 30 ± 1 °C, 10 ± 1 °C, and 4 ± 2 °C. To evaluate the quality and storage capacity of cream used as a raw material, its microbiological and physicochemical indicators were determined by standardized methods: bacterial number, titratable acidity, indicators of oxidative spoilage of the fat phase. Organoleptic characteristics were evaluated in terms of taste, consistency and appearance. Research results have shown that the greatest microbiological risks during storage of cream used as a raw material are associated with lactococci, coliform bacteria and yeast. Microbiological risks caused by seeding of cream with thermophilic streptococcus, spore bacteria of the genus Bacillus and spore anaerobic microorganisms of the genus Clostridium are less significant, which is associated with the lack of development and metabolism of these groups of microorganisms at storage temperatures of 10 ± 1 °C and 4 ± 2 °C. At the same time, the reason for the rejection of cream contaminated with these testing cultures, at a storage temperature of 4 ± 2 °C, is primarily a decrease in organoleptic indicators, and at a temperature of 10 ± 1 °C — an excess in bacterial number.

scholarly journals The technology of soft Camembert cheese with the usage of different bacterial preparations

2020 ◽  
Vol 22 (94) ◽  
pp. 71-79
Author(s):  
І. М. Slyvka ◽  
О. Y. Tsisaryk ◽  
L. Y. Musiy
Keyword(s):  
Calcium Chloride ◽  
Geotrichum Candidum ◽  
Direct Application ◽  
White Mold ◽  
Bacterial Preparation ◽  
Ph Values ◽  
Versus Sample ◽  
Camembert Cheese ◽  
Penicillium Candidum ◽  
Bacterial Preparations

The aim of the work was to develop a technology of soft Camembert cheese from pasteurized cow's milk using various bacterial preparations and to investigate its basic physicochemical and organoleptic properties. Two experimental samples of cheese were made: sample 1 – culture of direct application of mesothermophilic type RSF-742 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride; sample 2 – culture of direct application of mesophilic type CHN-19 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride. The finished product analyzed by the organoleptic and physicochemical parameters. Syneretic properties of rennet clots were studied after the process of fermentation and coagulation at a temperature of 32 ºC. The sample with the use of CNH-19 was characterized by the best consistency and pronounced mushroom and creamy aroma. Sample № 1, made with the bacterial preparation RSF-742, was characterized by a less pronounced aroma and structure, typical of Camembert cheese. It was found that the sample №1 (RSF-742) was characterized by higher syneretic properties. According to syneretic properties, lower moisture content characterized sample 1 (62 %) versus sample 2 (64 %). The volume of serum released in 1 hour was 65 % for sample 1 and 62 % for sample 2. The highest values for the fat content was sample 1 – 43 %, and sample 2 – 42 %. The content of salt did not differ, in sample № 1 – 1.8 % and in sample № 2 – 1.75 %. There were changes in the active acidity of the finished product when using different bacterial preparation. Lower pH values in sample 1 – 6.2, and slightly higher in sample 2 – 6.5 were observed. The highest number of points according to the results of the score was given to sample № 2 – 86 points, sample № 1 – 77 points out of possible 100.

scholarly journals Diversity in Nutrient Content and Consumer Preferences of Sensory Attributes of Peanut (Arachis hypogaea L.) Varieties in Ugandan Agroecosystems

2021 ◽  
Vol 13 (5) ◽  
pp. 2658
Author(s):  
Rose Nankya ◽  
John W. Mulumba ◽  
Hannington Lwandasa ◽  
Moses Matovu ◽  
Brian Isabirye ◽  
...  
Keyword(s):  
Arachis Hypogaea ◽  
Consumer Preferences ◽  
Consumer Preference ◽  
Nutrient Content ◽  
Intraspecific Diversity ◽  
Laboratory Evaluation ◽  
Organoleptic Characteristics ◽  
Arachis Hypogaea L ◽  
Cultivated Peanut ◽  
Nutrient Amounts

The cultivated peanut (Arachis hypogaea L.) is one of the most widely consumed legumes globally due to its nutrient content, taste, and affordability. Nutrient composition and consumer preference were determined for twenty local farmer (landrace) and commercial peanut varieties grown in the Nakaseke and Nakasongola districts of the central wooded savanna of Uganda through sensory and laboratory evaluation. Significant differences in nutrient content (p < 0.05) among peanut varieties were found within and across sites. A significant relationship between nutrient content and consumer preference for varieties within and across sites was also realized (Wilk’s lambda = 0.05, p = 0.00). The differences in nutrient content influenced key organoleptic characteristics, including taste, crunchiness, appearance, and soup aroma, which contributed to why consumers may prefer certain varieties to others. Gender differences in variety selection were significantly related to consumer preference for the crunchiness of roasted peanut varieties (F = 5.7, p = 0.016). The results imply that selecting different varieties of peanuts enables consumers to receive different nutrient amounts, while experiencing variety uniqueness. The promotion of peanut intraspecific diversity is crucial for improved nutrition, organoleptic appreciation and the livelihood of those engaged in peanut value chains, especially for the actors who specialize in different peanut products. The conservation of peanut diversity will ensure that the present and future generations benefit from the nutritional content and organoleptic enjoyment that is linked to unique peanut varieties.

scholarly journals Transparent CoAP Services to IoT Endpoints through ICN Operator Networks

Sensors ◽  
2019 ◽  
Vol 19 (6) ◽  
pp. 1339 ◽  
Author(s):  
Hasan Islam ◽  
Dmitrij Lagutin ◽  
Antti Ylä-Jääski ◽  
Nikos Fotiou ◽  
Andrei Gurtov
Keyword(s):  
Storage Capacity ◽  
Communication Overhead ◽  
Full Potential ◽  
Core Network ◽  
Computation Complexity ◽  
State Management ◽  
Iot Devices ◽  
Novel Applications ◽  
And Storage ◽  
The Internet Of Things

The Constrained Application Protocol (CoAP) is a specialized web transfer protocol which is intended to be used for constrained networks and devices. CoAP and its extensions (e.g., CoAP observe and group communication) provide the potential for developing novel applications in the Internet-of-Things (IoT). However, a full-fledged CoAP-based application may require significant computing capability, power, and storage capacity in IoT devices. To address these challenges, we present the design, implementation, and experimentation with the CoAP handler which provides transparent CoAP services through the ICN core network. In addition, we demonstrate how the CoAP traffic over an ICN network can unleash the full potential of the CoAP, shifting both overhead and complexity from the (constrained) endpoints to the ICN network. The experiments prove that the CoAP Handler helps to decrease the required computation complexity, communication overhead, and state management of the CoAP server.

scholarly journals Transport and storage of serotonin by thrombin-treated platelets.

1975 ◽  
Vol 65 (2) ◽  
pp. 359-372 ◽  
Author(s):  
H J Reimers ◽  
D J Allen ◽  
I A Feuerstein ◽  
J F Mustard
Keyword(s):  
Storage Capacity ◽  
Platelet Membrane ◽  
Transport Rate ◽  
Primary Reason ◽  
High Concentration ◽  
Serotonin Content ◽  
Amine Storage ◽  
Storage Granules ◽  
And Storage ◽  
Amine Storage Granules

Repeated thrombin treatment of washed platelets prepared from rabbits can decrease the serotonin content of the platelets by about 80%. When these platelets are deaggregated they reaccumulate serotonin but their storage capacity for serotonin is reduced by about 60%. If thrombin-pretreated platelets are allowed to equilibrate with a high concentration of serotonin (123 mu M), they release a smaller percentage of their total serotonin upon further thrombin treatment, in comparison with the percentage of serotonin released from control platelets equilibrated with the same concentration of serotonin calculations indicate that in thrombin-treated platelets reequilibrated with serotonin, two-thirds of the serotonin is in the granule compartment and one-third is in the extragranular compartment, presumably the cytoplasm. Analysis of the exchange of serotonin between the suspending fluid and the platelets showed that thrombin treatment does not alter the transport rate of serotonin across the platelet membrane and does not cause increased diffusion of serotonin from the platelets into the suspending fluid. The primary reason for the reduced serotonin accumulation by the thrombin-treated platelets appears to be loss of amine storage granules or of the storage capacity within the granules.

scholarly journals Enhancing Associative Memory Recall and Storage Capacity Using Confocal Cavity QED

2021 ◽  
Vol 11 (2) ◽  
Author(s):  
Brendan P. Marsh ◽  
Yudan Guo ◽  
Ronen M. Kroeze ◽  
Sarang Gopalakrishnan ◽  
Surya Ganguli ◽  
...  
Keyword(s):  
Associative Memory ◽  
Cavity Qed ◽  
Storage Capacity ◽  
Memory Recall ◽  
Confocal Cavity ◽  
And Storage
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