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Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese
(2014)Pyrosequencing of the 16S rRNA targeting RNA, community-level physiological profiles made with Biolog EcoPlates, proteolysis, and volatile component (VOC) analyses were mainly used to characterize the manufacture and ... -
Contribution of selected adjunct or attenuated non-starter lactobacilli to ripening of Italian Caciotta cheese
(2010)Non-starter adventitious lactobacilli grow in cheese, reaching elevated numbers during late ripening. The interest may concern the use of non-starter lactobacilli as an adjunct in the form of fresh or attenuated cells. The ... -
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese
(2014)Low-fat Caciotta-type cheeses were manufactured with partially skim milk (fat content of similar to 0.3%) alone (LFC); with the supplementation of 0.5% (wt/vol) microparticulated whey protein concentrate (MWPC) (LFC-MWPC); ... -
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli
(2011)Selected Lactobacillus paracasei FC2-5, Lactobacillus casei LC01 and Lactobacillus curvatus 2770 were used for cheese making as adjunct cultures (AC) or attenuated adjunct cultures (AAC). AAC were obtained by sonication ...