Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese

2021 ◽  
Author(s):  
Ghadeer M. Makki ◽  
Sarah M. Kozak ◽  
Katharine G. Jencarelli ◽  
Samuel D. Alcaine
Keyword(s):  
Cottage Cheese ◽  
Mold And Yeast ◽  
Protective Cultures

scholarly journals Evaluation of the efficacy of commercial protective cultures against mold and yeast in queso fresco

2020 ◽  
Vol 103 (11) ◽  
pp. 9946-9957
Author(s):  
Ghadeer M. Makki ◽  
Sarah M. Kozak ◽  
Katharine G. Jencarelli ◽  
Samuel D. Alcaine
Keyword(s):  
Mold And Yeast ◽  
Protective Cultures

AN AUREOMYCIN-ROSE BENGAL AGAR FOR ENUMERATION OF YEAST AND MOLD IN COTTAGE CHEESE

1969 ◽  
Vol 32 (11) ◽  
pp. 442-445 ◽  
Author(s):  
W. W. Overcast ◽  
David J. Weakley
Keyword(s):  
Bacterial Growth ◽  
Rose Bengal ◽  
Low Ph ◽  
Potato Dextrose Agar ◽  
Cottage Cheese ◽  
Significant Difference ◽  
The Mean ◽  
Mold And Yeast

A peptone dextrose agar containing 20 ppm of aureomycin and 20 ppm of rose bengal was compared to acidified potato dextrose agar for the enumeration of yeast and mold. Mold and yeast isolates, as well as yeast and mold from Cottage cheese, were compared on the two agars. The results of the study showed no statistically significant difference between the mean counts on the agars and tests for bacterial growth of five species were all negative. The aureomycin-rose bengal agar had several advantages over the potato dextrose (PD) agar; spreading mold colonies were eliminated, there was no precipitation of casein to interfere with counting colonies, the possibility of some yeast and mold species not growing because of the low pH of the acidified PD medium was eliminated, and the red background aided in detecting colonies of yeast and mold.

SINTESIS DAN KARAKTERISASI NANOPARTIKEL KITOSAN – EKSTRAK KULIT BUAH MANGGIS (Garcinia Mangostana)

2013 ◽  
Vol 14 (3) ◽  
Author(s):  
Eriawan Rismana ◽  
Susi Kusumaningrum ◽  
Olivia Bunga P ◽  
Idah Rosidah ◽  
Marhamah Marhamah
Keyword(s):  
Particle Size ◽  
Sodium Tripolyphosphate ◽  
Chitosan Solution ◽  
The Other ◽  
Ionic Gelation ◽  
Garcinia Mangostana ◽  
Particle Size Analyzer ◽  
Cadmium Lead ◽  
Solvent Residue ◽  
Mold And Yeast

The chitosan – Garcinia Mangostana extract nanoparticles has been prepared by ionic gelation reaction by mixture 0.2 % chitosan solution in acetic acid with Garcinia Mangostana extract and it’s continued by reaction process with 0.1 % sodium tripolyphosphate. The particle size of material was determined by Particle Size Analyzer (PSA) that it showed in the range of 200 – 500 nm. The color, pH, water, α- mangostin, mercury, arsenic, cadmium, lead, totally microbe aerobic, totally mold and yeast, and solvent residue contents of nanoparticles were also examined by many methods that these resulted are yellow, 4.50 – 5.50, 89 – 90 %, 1.05 %, < 0.005 ppm, < 0.01 ppm, < 0.01 ppm, < 0.05 ppm, < 10 CFU/g, < 10 CFU/g and not detected, respectively. The other characterization was also observed that it’sincluded stability andTLC chromatogram. A mixture of nanoparticles with cosmetics bases was showed that it’s increased stability, homogeneity and easy to formed.

Protective cultures «Crealat» to preserve milk products quality

2019 ◽  
Vol 12 ◽  
pp. 44-45
Author(s):  
N.P. Zhdaneeva ◽  
◽  
T.V. Rybchenko
Keyword(s):  
Milk Products ◽  
Protective Cultures

scholarly journals Aroma Profile, Microbial and Chemical Quality of Ensiled Green Forages Mixtures of Winter Cereals and Italian Ryegrass

Agriculture ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 512
Author(s):  
Alemayehu Worku ◽  
Tamás Tóth ◽  
Szilvia Orosz ◽  
Hedvig Fébel ◽  
László Kacsala ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Winter Barley ◽  
Italian Ryegrass ◽  
Chemical Quality ◽  
Winter Cereal ◽  
Aroma Profile ◽  
Winter Triticale ◽  
Winter Cereals ◽  
Mold And Yeast

The objective of this study was to evaluate the aroma profile, microbial and chemical quality of winter cereals (triticale, oats, barley and wheat) and Italian ryegrass (Lolium multiflorum Lam., IRG) plus winter cereal mixture silages detected with an electronic nose. Four commercial mixtures (mixture A (40% of two cultivars of winter triticale + 30% of two cultivars of winter oats + 20% of winter barley + 10% of winter wheat), mixture B (50% of two cultivars of winter triticale + 40% of winter barley + 10% of winter wheat), mixture C (55% of three types of Italian ryegrass + 45% of two cultivars of winter oat), mixture D (40% of three types of Italian ryegrass + 30% of two cultivars of winter oat + 15% of two cultivars of winter triticale + 10% of winter barley + 5% of winter wheat)) were harvested, wilted and ensiled in laboratory-scale silos (n = 80) without additives. Both the principal component analysis (PCA) score plot for aroma profile and linear discriminant analysis (LDA) classification revealed that mixture D had different aroma profile than other mixture silages. The difference was caused by the presence of high ethanol and LA in mixture D. Ethyl esters such as ethyl 3-methyl pentanoate, 2-methylpropanal, ethyl acetate, isoamyl acetate and ethyl-3-methylthiopropanoate were found at different retention indices in mixture D silage. The low LA and higher mold and yeast count in mixture C silage caused off odour due to the presence of 3-methylbutanoic acid, a simple alcohol with unpleasant camphor-like odor. At the end of 90 days fermentation winter cereal mixture silages (mixture A and B) had similar aroma pattern, and mixture C was also similar to winter cereal silages. However, mixture D had different aromatic pattern than other ensiled mixtures. Mixture C had higher (p < 0.05) mold and yeast (Log10 CFU (colony forming unit)/g) counts compared to mixture B. Mixture B and C had higher acetic acid (AA) content than mixture A and D. The lactic acid (LA) content was higher for mixture B than mixture C. In general, the electronic nose (EN) results revealed that the Italian ryegrass and winter cereal mixtures (mixture D) had better aroma profile as compared to winter cereal mixtures (mixture A and B). However, the cereal mixtures (mixture A and B) had better aroma quality than mixture C silage. Otherwise, the EN technology is suitable in finding off odor compounds of ensiled forages.

Moisture Analysis of Freeze-Dehydrated Cottage Cheese

1967 ◽  
Vol 50 (6) ◽  
pp. 1279-1283
Author(s):  
James L Fowler ◽  
Charles H Coleman
Keyword(s):  
High Capacity ◽  
Cottage Cheese ◽  
Oven Method ◽  
Vacuum Oven ◽  
Drying Time ◽  
Alternative Method ◽  
Moisture Analysis ◽  
Government Laboratories

Abstract A large number of samples of dehydrated cottage cheese are received by government laboratories for moisture analysis, and the apparatus for performing the test by the prescribed method lacks adequate capacity to handle them. Therefore, an experiment was designed to test whether analysis by an alternative method making use of high capacity apparatus would give comparable results. It was concluded that the mechanical convection air oven, 100—102°C, 16—18 hr drying time, did not give results comparable to the specified vacuum oven method

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