Food Biochemistry and Food Processing

604 Part VI: Fermented Foods skim milk in conjunction with heat treatment. Ri- cotta cheese is the most common cheese prepared i ...

26 Dairy Products 605 Salting The salting step reduces the moisture con- tent of the curd, inhibits the growth of starter bacte- ...

606 Part VI: Fermented Foods decarboxylases, transaminases, or deaminases con- tribute to the formation of amines, acids, ammoni ...

26 Dairy Products 607 Figure 26.2.Processing scheme for butter processed from ripened cream. ...

608 Part VI: Fermented Foods Crystallization of the fat is important to maximize the yield of the butter and minimize loss of fa ...

26 Dairy Products 609 the desired fat content, the mixture is warmed and homogenized to improve the consistency of the final pro ...

610 Part VI: Fermented Foods growth and should be present in approximately equal numbers for optimal flavor development. Lb. del ...

26 Dairy Products 611 tion. Two types of yogurt, set and stirred, are pro- duced. Set-style yogurt is fermented following pack- ...

612 Part VI: Fermented Foods THE FUTURE—CULTURED DAIRY PRODUCTS WITH THERAPEUTIC BENEFITS The availability of dairy products wit ...

26 Dairy Products 613 Canteri G. 2000. Lactic starters. Chapter 5.2 In: A Eck, J-C Gillis, editors. Cheesemaking—From Science to ...

27 Bakery and Cereal Products J. A. Narvhus and T. Sørhaug 615 Introduction Cereal Composition Starch Protein Gluten Proteins En ...

616 Part VI: Fermented Foods procedures and microbiological content and activity provides us with the vast range of fermented ce ...

27 Bakery and Cereal Products 617 important aspects in fermented bakery products. The amount and type of some of the proteins is ...

618 Part VI: Fermented Foods decrease firming (retrogradation) upon storage since these enzymes are not fully denatured during b ...

27 Bakery and Cereal Products 619 tic dough is formed that can entrap the gas formed during the subsequent fermentation. The amo ...

620 Part VI: Fermented Foods Another important part of the dough formation is the incorporation of air, in particular nitrogen. ...

27 Bakery and Cereal Products 621 sium are added to promote growth. The production of the yeast biomass for the baking industry ...

622 Part VI: Fermented Foods the absence of oxygen and to the nonlimiting supply of fermentable sugars (Maloney and Foy 2003). T ...

27 Bakery and Cereal Products 623 pyrroline (roasty), methyl propanal and 2- and 3- methylbutanal (malty), and 1-octene-3-ol and ...

624 Part VI: Fermented Foods decreases, ethanol and water evaporate, and the gases increase in volume. This results in a marked ...