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Rheological, textural and microstructural features of probiotic whey cheeses

Whey cheeses have been manufactured with probiotic bacteria e viz. Bifidobacterium animalis Bo and Lactobacillus casei LAFTIrL26, from combinations of bovine whey and milk, following protein denaturation at 90 ºC; they were subsequently inoculated (at 10%) with those strains, and homogenized afterwards; additives such as salt and sugar were then incorporated; and the resulting solid matrices were stored at 7º C...

Microbiological, biochemical and biogenic amine profiles of Terrincho cheese ma...

Terrincho is a Portuguese traditional cheese, bearing a protected denomination of origin (PDO) status, which is manufactured from raw ewes’ milk and ripened for a minimum period of 30 d. The objectives of this research effort were to characterize the microbiological and biochemical profiles of this cheese, manufactured in several dairy farms during the winter cheesemaking season (December through March), and es...

Antioxidant activity of sugar molasses, including protective effect against DNA...

Extracts were obtained from molasses, a byproduct of the sugar industry, via a number of chromatographic steps. Their antioxidant capacity was studied, including the inhibitory effect upon DNA oxidative damage;the phenolic compound profile there of was ascertained as well. Two extracts exhibited significant antioxidant features, expressed by their capacity to decolorize ABTS radical cation and to scavenge hydro...

Identification and characterization of antibiotic susceptibility of enterococci...

Probiotic Properties of Enterococci – Survival in simulated gastric juice and w...

Caseinolytic activity of fruit extract from Opuntia ficus-indica on bovine, cap...

The rates and extents of hydrolysis of RS- and â-caseins from bovine, caprine, and ovine sodium caseinates produced by an enzymatic extract of the fruit of Opuntia ficusindica, (L.) Miller were evaluated and compared with those produced by a commercial animal rennet. A mechanistic model based on a pseudo-first-order enzymatic reaction, in the presence of first-order deactivation of the enzyme, was postulated an...

Fate of nitrogen during metabolism of whey lactose by Rahnella aquatilis

The rate of intake of peptides and free amino acids by Rahnella aquatilis was studied, as well as the evolution of concentrations of exopolysaccharide, biomass, and several metabolites. For this purpose, eight wheybased fermentation media were tested: hydrolyzed bovine whey under 1) aerobic and 2) anaerobic conditions; hydrolyzed bovine whey with 3) 2.0% (wt/vol) NaCl or 4) 0.5% (wt/vol) NaCl; 5) plain bovine w...