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Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt
yogurt lactic acid bacteria acidification viscosity
2008/3/28
This work aims to study the effects of culture conditions and storage time on stirred yogurt acidity and texture and to determine relationships in order to better control product viscosity. A four-fac...
Effect of Temperature and Acidification Rate on the Fractal Dimension of Acidified Casein Aggregates
acid coagulation casein aggregates fractals temperature
2008/3/28
The influence of temperature and acidification rate on the fractal structure of acidified casein aggregates was studied by scattering and turbidimetric techniques. The angular dependence of static lig...
Influence of the Acidification Process on the Colloidal Stability of Acidic Milk Drinks Prepared from Reconstituted Nonfat Dry Milk
glucono--lactone acidic milk drink stability pectin
2008/3/23
Studies on the stabilization of acidic milk drinks with pectin require the availability of well-defined preparations of acidic milk drink, but traditional acidic milk drinks suffer from problems of re...
Process Performance of Continuous Inoculation and Acidification of Milk with Immobilized Lactic Acid Bacteria
lactic acid bacteria immobilization acidification inoculation
2008/3/23
Several parameters of a milk prefermentation process by immobilized lactic acid bacteria in a stirred bioreactor were investigated. This process was designed to acidify and inoculate skim milk continu...
Acidification Activity of Thermophilic Lactobacilli Under the Temperature Gradient of Grana Cheese Making
thermophilic lactobacilli acidifying activity Grana cheese temperature gradient
2008/3/23
We have studied the growth and acidification activities of strains of the most important species present in natural whey starters for Grana cheese under a temperature gradient that was similar to that...
Electrical Conductivity Changes in Milk Caused by Acidification: Determining Factors
milk conductivity acidification buffer system
2008/3/22
Electrical conductivity of milk is mainly due to its soluble salt fraction. Lactose does not conduct current, and fat decreases conductivity. The contribution of proteins and peptides is of minor impo...
Development of a Spiral Mesh Bioreactor with Immobilized Lactococci for Continuous Inoculation and Acidification of Milk
immobilized lactococci continuous acidification immobilized cell bioreactor continuous inoculation
2008/3/18
A laboratory-scale bioreactor with lactococci immobilized in calcium alginate gel was developed for continuous acidification and inoculation of milk. Cells were entrapped in a calcium alginate film co...
