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Effect of Sodium Chloride on the Serum Phase of Mozzarella Cheese
Mozzarella cheese expressible serum
2008/3/28
The objective was to compare changes in the serum phase of brine-salted and unsalted Mozzarella cheeses during aging to elucidate the impact of NaCl on the serum phase and physico-chemical changes. Br...
Fluorescence Image Analysis of Process Cheese Manufactured with Trisodium Citrate and Sodium Chloride
fluorescence microscopy cheese micro-structure image analysis fat emulsification
2008/3/27
Fluorescence imaging and cryomicrotomy were used to study the size and shape distribution of fat particles in a model process cheese product. The technique generated data with reproducibility and cons...
Effects of pH and Sodium Chloride on the Interactions Between Geotrichum candidum and Brevibacterium linens
Geotrichum candidum Brevibacterium linens interaction pH
2008/3/22
The interactions between 14 isolates of Geotrichum candidum and 14 isolates of Brevibacterium linens were analyzed to understand their behavior in cheese making. Mixed cultures were grown in a peptone...
Effect of Polyphosphate and Sodium Chloride on the Growth of Listeria monocytogenes and Staphylococcus aureus in Ultra-High Temperature Milk
sodium hexametaphosphate ultra-high temperature milk Listeria monocytogenes Staphylococcus aureus
2008/3/22
With UHT-sterilized milk as a model system, combinations of polyphosphate (.5 and 1.0%) and NaCl (.5 and 4.5%) were studied to determine their effects on the growth kinetics of Listeria monocytogenes ...
The functionality of caseins in food systems depends on their solubility. The solubilities of whole casein, s1-casein, ß-casein, and dephosphorylated whole casein were measured as the pH was adj...