Eye formation in Swiss cheese depends upon its appropriate physiochemical and mechanical properties. If the milk itself contained higher lactose, then it is likely that the lactose content at the start of fermentation was also high. Hutkins (2006) mentioned that it is very important that the chee...
The lactose content was higher in the summer (4.62%) compared to the winter period (4.25%). The total dry matter and non-fat dry matter of milk registered lower values in summer compared to winter (11.98% and 8.54%, respectively vs. 12.86% and 8.95%, re...
lactis population when lactose is depleted (Benthin et al., 1994). This may have given Lb. mucosae DPC 6426 a period in the first 21 d of Cheddar ripening where galactose was available, allowing modest growth. Conversely, Swiss-type cheese, which was manufactured with St. thermophilus, Lb...
Cheese making relies on bacterial starter cultures, which have been propagated in cheese or milk over many generations, and are composed of a few coexisting species [4]. These starter cultures are essential for initiating the cheese making process by degrading proteins and fermenting lactose into ...
are known to impair milk yield (Seegers et al., 2003; Halasa et al., 2007; Franzoi et al., 2020), milk components such as fat, protein, and lactose (Seegers et al., 2003; Costa et al., 2019; Franzoi et al., 2020), and cheese yield as well as quality (Barbano et al., 19...
The Lactose and Galactose Content of Cheese Suitable for Galactosaemia: New Analysis. Introduction: The UK Medical Advisory Panel of the Galactosaemia Support Group report the lactose and galactose content of 5 brands of mature Cheddar chees... PA Portnoi,A Macdonald - 《Jimd Reports》 被引量...
In addition to lactose, citrate, which is found in milk in soluble phase (McGann et al., 1983), could be degraded by Maasdam cheese microbiota. Citrate fermentation produces two main compounds for cheese; acetate and pyruvate. Pyruvate produced from citrate is primarily converted to acetoin and...
Feeding 10% and 20% DDGS decreased milk fat content (P < 0.0001) and increased the solids nonfat (P < 0.005), protein (P < 0.05), and lactose concentration of milk (P < 0.05) when compared with the milk from cows fed the control diet. After 60 days ripening, baby Swiss cheese had...
Feeding 10% and 20% DDGS decreased milk fat content (P < 0.0001) and increased the solids nonfat (P < 0.005), protein (P < 0.05), and lactose concentration of milk (P < 0.05) when compared with the milk from cows fed the control diet. After 60 days ripening, baby Swiss cheese had...