Conjugated Linoleic Acid (CLA) Contents in Commercial Yoghurts and Production of CLA by Commercial Dairy Starter Cultures

2004 ◽  
Vol 33 (8) ◽  
pp. 1343-1347 ◽  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Starter Cultures ◽  
Dairy Starter Cultures ◽  
Dairy Starter

scholarly journals Antibiosis Revisited: Bacteriocins Produced by Dairy Starter Cultures

1993 ◽  
Vol 76 (8) ◽  
pp. 2366-2379 ◽  
Author(s):  
Susan F. Barefoot ◽  
Catherine G. Nettles
Keyword(s):  
Starter Cultures ◽  
Dairy Starter Cultures ◽  
Dairy Starter

High-throughput pH monitoring method for application in dairy fermentations

2018 ◽  
Vol 85 (4) ◽  
pp. 453-459
Author(s):  
Valery Gutsal ◽  
Sander Sieuwerts ◽  
Rodrigo Bibiloni
Keyword(s):  
Ph Monitoring ◽  
Starter Cultures ◽  
New Method ◽  
Monitoring Method ◽  
Fluorescent Indicators ◽  
Optical Ph Sensors ◽  
Dairy Starter Cultures ◽  
Electrode Systems ◽  
Dairy Starter ◽  
Dairy Fermentation

Optimization of dairy fermentation processes often requires multiplexed pH measurements over several hours. The method developed here measures up to 90 samples simultaneously, where traditional electrode-based methods require a lot more time for handing the same number of samples. Moreover, the new method employs commonly used materials and can be used with a wider range of fluorescence readers than commercial 96-well plates with optical pH sensors. For this application, a milk-like transparent medium is developed that shows acidification properties with dairy starters that are similar to milk. Combination of this milk-like medium and 3 fluorescent indicators allow precise measurements of pH in a range of 4·0–7·0. The new method showed much higher throughput compared to the benchmark electrode systems while being as accurate, as shown by successful application for a comparison of various dairy starter cultures and for optimizing the inoculation rate.

scholarly journals Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese

2013 ◽  
Vol 96 (4) ◽  
pp. 2081-2094 ◽  
Author(s):  
M.S. Mohan ◽  
S. Anand ◽  
K.F. Kalscheur ◽  
A.N. Hassan ◽  
A.R. Hippen
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Cattle Feed
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