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1
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Xia X, Arju G, Taivosalo A, Lints T, Kriščiunaite T, Vilu R, Corrigan BM, Gai N, Fenelon MA, Tobin JT, Kilcawley K, Kelly AL, McSweeney PL, Sheehan JJ. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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2
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Yeluri Jonnala BR, McSweeney PLH, Cotter PD, Sheehan JJ. Recreating pink defect in cheese with different strains of
Thermus
bacteria. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12800] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bhagya R Yeluri Jonnala
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996Ireland
- University College Cork Western Road CorkIreland
| | | | - Paul D Cotter
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996Ireland
- University College Cork Western Road CorkIreland
- APC Microbiome Institute Western Road Cork Ireland
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3
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Shori AB, Ling YH, Baba AS. Effects of
Lycium
barbarum
and fish collagen in cheese on the proteolytic degradation profile with anti‐ACE activity. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15239] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Amal Bakr Shori
- Faculty of Science, Department of Biological Sciences King Abdulaziz University Jeddah Saudi Arabia
| | - Yap Huey Ling
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science University of Malaya Kuala Lumpur Malaysia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science University of Malaya Kuala Lumpur Malaysia
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4
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Zheng Y, Chen J, Chen L, Hu T, Shi L, Wan S, Wang M. Analysis and control of microbial gas production in fermented chili paste. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14806] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yu Zheng
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Industrial Fermentation Microbiology Ministry of Education College of Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Ju Chen
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Industrial Fermentation Microbiology Ministry of Education College of Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Lin Chen
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Industrial Fermentation Microbiology Ministry of Education College of Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Tao Hu
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Industrial Fermentation Microbiology Ministry of Education College of Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Lei Shi
- Tianjin Limin Condiment Limited Company Tianjin China
| | - Shoupeng Wan
- Tianjin Limin Condiment Limited Company Tianjin China
| | - Min Wang
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Industrial Fermentation Microbiology Ministry of Education College of Biotechnology Tianjin University of Science and Technology Tianjin China
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5
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Li B, Waldron DS, Tobin JT, Subhir S, Kelly AL, McSweeney PL. Evaluation of production of Cheddar cheese from micellar casein concentrate. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104711] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Massoud R, Khosravi-Darani K, Bagheri SM, Mortazavian AM, Sohrabvandi S. Vitamin B12: From Deficiency to Biotechnological Solution. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666171207145429] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Vitamin B12 production by using propionibacteria and enriching food to produce functional foods is an important subject for researches. Some microorganisms have the potential to produce a wide range of components that are health promoting for human. Among them Propionibacteria has been identified as an effective producer of vitamin B12 and anti-microbial compounds such as propionic acid for decades. In this study at first, the structure, health beneficial effects and properties of vitamin B12 as well as scaled up production of vitamin are mentioned. Then biotechnological strategy is described as a solution to overcome vitamin deficiency and production of functional food. Finally, the specification of propionibacteria and its growth condition as well as bacterium ability to produce some other interesting metabolite in human food as byproduct are discussed.
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Affiliation(s)
- Ramona Massoud
- Department of Food Research, Standards Organization, Tehran, Iran
| | - Kianoush Khosravi-Darani
- Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran, Iran
| | - Seyed M.H. Bagheri
- Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran, Iran
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7
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Panthi RR, Kelly AL, Hennessy D, O'Sullivan MG, Kilcawley KN, Mannion DT, Fenelon MA, Sheehan JJ. Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12590] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Ram R Panthi
- Teagasc Food Research Centre Moorepark Fermoy P61C966 Co. CorkIreland
- School of Food and Nutritional Sciences University College Cork T12YN60 Cork Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences University College Cork T12YN60 Cork Ireland
| | - Deirdre Hennessy
- Teagasc, Animal and Grassland Research and Innovation Centre Moorepark Fermoy P61C966 Co. Cork Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences University College Cork T12YN60 Cork Ireland
| | | | - David T Mannion
- Teagasc Food Research Centre Moorepark Fermoy P61C966 Co. CorkIreland
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark Fermoy P61C966 Co. CorkIreland
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8
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Özer E, Kesenkaş H. The effect of using different starter culture combinations on ripening parameters, microbiological and sensory properties of Mihaliç cheese. Journal of Food Science and Technology 2019; 56:1202-1211. [PMID: 30956300 DOI: 10.1007/s13197-019-03583-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2018] [Accepted: 01/09/2019] [Indexed: 11/28/2022]
Abstract
The aim of this study was to determine the most appropriate culture combination and scalding temperature to provide standardization in the production of Mihaliç cheese. For this purpose, starter culture combinations consisting of Propionibacterium freudenreichii, Streptococcus thermophilus, Lactobacillus helveticus and Leuconostoc mesentroides subsp. cremoris were used. Two scalding temperatures (40 °C and 45 °C) were used for the Mihaliç cheese samples with same culture combinations. This study investigated the composition, acidity, proteolysis, lipolysis, microbial counts and sensory properties of Mihaliç cheese during 90 days of ripening. The lipolysis level was higher for cheese scalded at 40 °C. Eye formation, which is a characteristic feature of Mihaliç cheese, was seen in all cheese samples. The viability of the starters generally decreased significantly during ripening, and starter culture usage did not affect the characteristics of the cheeses adversely, which contrarily resulted in better sensory characteristics and increased ripening indexes in comparison to the control cheese. Especially the starter culture combination including P. freudenreichii, S. thermophilus and L. helveticus resulted in more desirable sensory characteristics.
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Affiliation(s)
- Elif Özer
- Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 Izmir, Turkey
| | - Harun Kesenkaş
- Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 Izmir, Turkey
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9
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del Valle LJ, Ginovart M, Gordún E, Carbó R. Histidine decarboxylase-positive lactic acid bacteria strains and the formation of histamine in ripened cheeses. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13708] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luis J. del Valle
- Departament d'Enginyeria Química, Centre de Biotecnologia Molecular (CEBIM); EEBE, Universitat Politècnica de Catalunya; Barcelona Spain
| | - Marta Ginovart
- Department of Mathematics; Universitat Politècnica de Catalunya; Barcelona Spain
| | - Elena Gordún
- Department of Agri-Food Engineering and Biotechnology; Universitat Politècnica de Catalunya; Barcelona Spain
| | - Rosa Carbó
- Department of Agri-Food Engineering and Biotechnology; Universitat Politècnica de Catalunya; Barcelona Spain
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10
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Lamichhane P, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese. J Dairy Sci 2018; 101:5724-5737. [DOI: 10.3168/jds.2017-14178] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 02/27/2018] [Indexed: 11/19/2022]
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11
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Lamichhane P, Pietrzyk A, Feehily C, Cotter PD, Mannion DT, Kilcawley KN, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese. J Dairy Sci 2018; 101:5738-5750. [DOI: 10.3168/jds.2017-14180] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 01/26/2018] [Indexed: 02/02/2023]
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12
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Hickey C, Fallico V, Wilkinson M, Sheehan J. Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese. Food Microbiol 2018; 69:219-231. [DOI: 10.1016/j.fm.2017.08.015] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 08/08/2017] [Accepted: 08/22/2017] [Indexed: 11/26/2022]
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13
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Niu C, Fan Z, Zheng F, Li Y, Liu C, Wang J, Li Q. Isolation and identification of gas-producing spoilage microbes in fermented broad bean paste. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.07.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Guggisberg D, Winkler H, Bütikofer U, Fröhlich-Wyder MT, Egger L, Badertscher R, Wechsler D. Influence of chemical and biochemical characteristics on the texture of Appenzeller ® cheese. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.08.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Hickey CD, Diehl BWK, Nuzzo M, Millqvist-Feurby A, Wilkinson MG, Sheehan JJ. Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese. Food Res Int 2017; 102:748-758. [PMID: 29196008 DOI: 10.1016/j.foodres.2017.09.067] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 08/31/2017] [Accepted: 09/24/2017] [Indexed: 11/27/2022]
Abstract
The effect of buttermilk powder addition post-curd formation or buttermilk addition to cheese milk on total and individual phospholipid content, chemical composition, enzyme activity, microbial populations and microstructure within Cheddar-style cheese was investigated. Buttermilk or buttermilk powder addition resulted in significant increases in total phospholipid content and their distribution throughout the cheese matrix. Addition of 10% buttermilk powder resulted in higher phospholipid content, moisture, pH and salt in moisture levels, and lower fat, fat in dry matter, L. helveticus and non-starter bacteria levels in cheeses. Buttermilk powder inclusion resulted in lower pH4.6/Soluble Nitrogen (SN) levels and significantly lower free amino acid levels in 10% buttermilk powder cheeses. Buttermilk addition provided a more porous cheese microstructure with greater fat globule coalescence and increased free fat pools, while also increasing moisture and decreasing protein, fat and pH levels. Addition of buttermilk in liquid or powdered form offers potential for new cheeses with associated health benefits.
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Affiliation(s)
- C D Hickey
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; University of Limerick, Castletroy, Limerick, Ireland.
| | - B W K Diehl
- Spectral service AG, Emil-Hoffmann-Straße 33, 50996 Köln, Germany.
| | - M Nuzzo
- RISE-Research Institutes of Sweden, Stockholm, Sweden
| | | | - M G Wilkinson
- University of Limerick, Castletroy, Limerick, Ireland.
| | - J J Sheehan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
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16
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Hickey C, Auty M, Wilkinson M, Sheehan J. Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Ahmadi N, Khosravi-Darani K, Mohammad Mortazavian A, Mashayekh SM. Effects of Process Variables on Fed-Batch Production of Propionic Acid. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12853] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Negin Ahmadi
- Department of Food Sciences and Technology; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Kianoush Khosravi-Darani
- Research Department of Food Technology; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences; P.O. Box 193954741 Tehran Iran
| | - Amir Mohammad Mortazavian
- Department of Food Sciences and Technology; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Seyed Morteza Mashayekh
- Department of Food Sciences and Technology; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences; Tehran Iran
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18
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Angelopoulou A, Alexandraki V, Georgalaki M, Anastasiou R, Manolopoulou E, Tsakalidou E, Papadimitriou K. Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.11.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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O’Sullivan DJ, McSweeney PL, Cotter PD, Giblin L, Sheehan JJ. Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese. J Dairy Sci 2016; 99:2625-2640. [DOI: 10.3168/jds.2015-10503] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Accepted: 12/05/2015] [Indexed: 11/19/2022]
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20
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Østlie HM, Kraggerud H, Longva AB, Abrahamsen RK. Characterisation of the microflora during ripening of a Norwegian semi-hard cheese with adjunct culture of propionic acid bacteria. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.10.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Ryan P, Burdíková Z, Beresford T, Auty M, Fitzgerald G, Ross R, Sheehan J, Stanton C. Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426. J Dairy Sci 2015; 98:8531-44. [DOI: 10.3168/jds.2015-9996] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Accepted: 07/28/2015] [Indexed: 11/19/2022]
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22
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González L, Cuadrillero AF, Castro JM, Bernardo A, Tornadijo ME. Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/aim.2015.511079] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening. Food Microbiol 2014; 44:271-7. [DOI: 10.1016/j.fm.2014.06.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2013] [Revised: 05/09/2014] [Accepted: 06/02/2014] [Indexed: 11/22/2022]
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24
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Vítová E, Mokáňová R, Babák L, Zemanová J, Sklenářová K. The changes of flavour and aroma active compounds content during production of Edam cheese. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun201159010255] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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25
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Durack E, Alonso-Gomez M, Wilkinson MG. The Effect of Salt Reduction on the Growth of Food Spoilage Bacteria in Model Broth Systems and Salt-Adjusted Ready Meals. J Food Saf 2013. [DOI: 10.1111/jfs.12053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Edel Durack
- Department of Life Sciences; University of Limerick; Schrodinger Building Castletroy Limerick Ireland
| | - Mercedes Alonso-Gomez
- Department of Life Sciences; University of Limerick; Schrodinger Building Castletroy Limerick Ireland
| | - Martin G. Wilkinson
- Department of Life Sciences; University of Limerick; Schrodinger Building Castletroy Limerick Ireland
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26
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Farhadi S, Khosravi-Darani K, Mashayekh M, Mortazavian AM, Mohammadi A, Shahraz F. Production of propionic acid in a fermented dairy beverage. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/1471-0307.12004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shahla Farhadi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Medical University; P. O. Box: 19395-4741; Tehran; Iran
| | - Kianoush Khosravi-Darani
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Medical University; P. O. Box: 19395-4741; Tehran; Iran
| | - Mortaza Mashayekh
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Medical University; P. O. Box: 19395-4741; Tehran; Iran
| | - Amir M Mortazavian
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Medical University; P. O. Box: 19395-4741; Tehran; Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Medical University; P. O. Box: 19395-4741; Tehran; Iran
| | - Farzaneh Shahraz
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Medical University; P. O. Box: 19395-4741; Tehran; Iran
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27
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Hou J, Hannon JA, McSweeney PL, Beresford TP, Guinee TP. Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.12.015] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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