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Pregled bibliografske jedinice broj: 104656

Časopis

Autori: Samaržija, Dubravka; Lukač-Havranek, Jasmina; Antunac, Neven; Sikora, Sanja
Naslov: Characteristics and Role of Mesophilic Lactis Cultures
Izvornik: ACS. Agriculturae conspectus scintificus (1331-7768) 66 (2001), 2; 113-120
Vrsta rada: pregledni rad
Ključne riječi: mesophilic lactococci culture; aroma; flavour; texture
Sažetak:
The use of lactococci is widespread and has the longest tradition in industrial mesophilic lactic cultures technology. The principal concern of the dairy industry is the reliability and stability of these cultures. This paper describes the major technologically important properties of mesophilic lactic cultureswhen they are used for fermentation of milk and the production of cheese. This paper includes some of the specific properties of lactococci strains which can help in making the right choice of strains, depending on the product being produced. For example, most dairy fermentation require rapid acid production, ability to produce desired changes in milk and lack of off-flavour production. Certain strains of lactococci have the ability to produce exopolysaccharides or bacteriocines thus contributing to sensory properties of dairy products. In addition, these bacteria make important contributions to proteolysis during ripening and to the develompent of cheese flavour.
Projekt / tema: 178882
Izvorni jezik: ENG
Rad je indeksiran u
bazama podataka:
SCI-EXP, SSCI i/ili A&HCI
Kategorija: Znanstveni
URL cjelovitog teksta:
Google Scholar: Characteristics and Role of Mesophilic Lactis Cultures



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