Dairy Chemistry And Biochemistry

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS 383 1 Fyro Glu-Glu-Gln-Asn-Gln-Glu-GIn-Pro-Ile-Arg-Cys-GIu-Lys-Asp-GIu- ...

384 DAIRY CHEMISTRY AND BIOCHEMISTRY Table 10.3 Kinetic parameters for hydroloysis of K-casein peptides by chymosin at pH 4.7 (c ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^385 Figure 10.2 Schematic representation of the tertiary structure of a ...

386 DAIRY CHEMISTRY AND BIOCHEMISTRY given excellent results in cheesemaking trials on various varieties and are now widely used ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^387 The actual reactions leading to coagulation are not known. Ca2+ are ...

388 DAIRY CHEMISTRY AND BIOCHEMISTRY Factor First phase Second phase Overall effect, Temperature + ++ a +++ b +++ C PH Ca Pre-he ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS 389 Milk sample Figure 10.5 Apparatus for visual determination of the r ...

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CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^391 I 1)ata acquisition Non-enzymatic coagulation ----------- .. c Enzy ...

392 DAIRY CHEMISTRY AND BIOCHEMISTRY 20 Time (min) Figure 10.8 Schematic representation of hydrolysis and gel formation in renne ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS 393 Gel strength - Figure 10.9 Principal factors that affect the streng ...

394 DAIRY CHEMISTRY AND BIOCHEMISTRY but the lower its stability. Syneresis is promoted by: 0 cutting the curd finely, e.g. Emme ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^395 2 5 Time (h) Figure 10.11 pH profile of Cheddar during cheese manuf ...

396 DAIRY CHEMISTRY AND BIOCHEMISTRY LQcrococcr Some ood srreprococci lacrobocrlii kuronosrocs EXTERNAL Lactose Lactose Lactose ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^397 Table 10.4 Salient features of lactose metabolism in starter cultur ...

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CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^399 Starter (1-296, wlv, Lactococcus lacris ssp.cremnris and/or Lactoco ...

400 DAIRY CHEMISTRY AND BIOCHEMISTRY Pasteurized milk (31°C) Lactococcus lactis ssp. cremoris Leuconostoc Starters (0.7%) Lactoc ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS 401 Rawlpasteunxd milk (3 l0C) Starters Streptococcus salivarius ssp. t ...

402 DAIRY CHEMISTRY AND BIOCHEMISTRY Low-fat milk (2%). 32OC lncuhate at 32OC for 30 min 1 Starters 0.75% Lh. bulgoricus Rennet ...