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Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria
sensory analysis odor microorganisms cheese
2008/3/28
A large number of microorganisms involved in cheese ripening induce very typical flavors that contribute to the cheese variety. As the microflora of cheeses is usually complex, pure cultures can only ...
Resistance of Yeast Flora of Labaneh to Potassium Sorbate and Sodium Benzoate
labaneh labaneh yeast potassium sorbate sodium benzoate
2008/3/27
Ten yeast cultures belonging to eight species representing the yeast flora of labaneh were tested for their resistance to potassium sorbate and sodium benzoate. Changes in counts were monitored after ...
Biostabilization of Kefir with a Nonlactose-Fermenting Yeast
kefir biostabilization yeast, glucose
2008/3/26
The biostabilization of kefir was studied using sequential fermentation of milk with a nonlactose-fermenting yeast culture and mixed cultures of lactic acid bacteria. To simulate kefir manufacturing, ...
Yeast Flora of Labaneh Produced by In-Bag Straining of Cow Milk Set Yogurt
yeast flora labaneh spoilage psychrotrophic yeasts concentrated yogurt
2008/3/22
The mean psychrotrophic and mesophilic yeast counts were 2.6 x 106 and 4.4 x 106/g, respectively, in labaneh samples from 18 dairy plants directly after packaging. Labaneh was produced traditionally b...
Effects of Bovine Milk Fermented by Culturing with Lactic Acid Bacteria and a Yeast on the Proliferation Activity of Human Carcinoma Cells
lactic acid bacteria fermented HL-60 apoptosis
2010/11/23
The effects of aged fermented bovine milk produced by a mixture of various lactic acid bacteria and a yeast, or a mixture of the lactic acid bacterium, Bifidobacterium longum, and a yeast on the proli...
