메뉴 건너뛰기




Volumn 17, Issue 8, 2014, Pages 1680-1693

Effect of an exopolysaccharide-producing strain of streptococcus thermophilus on the yield and texture of mexican manchego-type cheese

Author keywords

Exopolysaccharide producing lactic acid bacteria; Mexican manchego type cheese; Ropy culture; Streptococcus thermophilus; Texture profile analysis

Indexed keywords

MOISTURE CONTROL; PROTEINS; SCANNING ELECTRON MICROSCOPY; TEXTURES; WATER HARDNESS;

EID: 84899859143     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.599091     Document Type: Article
Times cited : (19)

References (28)
  • 2
    • 0031415463 scopus 로고    scopus 로고
    • Modification of microstructure and texture of rennet curd by using a capsule-forming non-ropy lactic culture
    • Hassan, A.; Frank, J.F. Modification of microstructure and texture of rennet curd by using a capsule-forming non-ropy lactic culture. Journal of Dairy Research 1997, 64, 115-121.
    • (1997) Journal of Dairy Research , vol.64 , pp. 115-121
    • Hassan, A.1    Frank, J.F.2
  • 3
    • 0347683517 scopus 로고    scopus 로고
    • Effect of exopolysaccharide-producing cultures on moisture retention in low fat mozzarella cheese
    • Perry, D.B.; McMahon, D.J.; Oberg, C.J. Effect of exopolysaccharide- producing cultures on moisture retention in low fat mozzarella cheese. Journal of Dairy Science 1997, 80, 799-805.
    • (1997) Journal of Dairy Science , vol.80 , pp. 799-805
    • Perry, D.B.1    McMahon, D.J.2    Oberg, C.J.3
  • 5
    • 0034276754 scopus 로고    scopus 로고
    • Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on mozzarella cheese and cheese whey
    • Petersen, B.L.; Dave, R.I.; McMahon, D.J.; Oberg, C.J.; Broadbent, J.R. Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on mozzarella cheese and cheese whey. Journal of Dairy Science 2000, 83, 1952-1956.
    • (2000) Journal of Dairy Science , vol.83 , pp. 1952-1956
    • Petersen, B.L.1    Dave, R.I.2    McMahon, D.J.3    Oberg, C.J.4    Broadbent, J.R.5
  • 6
    • 0036751966 scopus 로고    scopus 로고
    • Microstructure of feta cheese made using different cultures as determined by confocal scanning laser microscopy
    • Hassan, A.N.; Frank, J.F.; Corredig, M. Microstructure of feta cheese made using different cultures as determined by confocal scanning laser microscopy. Journal of Food Science 2002, 67, 2750-2753.
    • (2002) Journal of Food Science , vol.67 , pp. 2750-2753
    • Hassan, A.N.1    Frank, J.F.2    Corredig, M.3
  • 7
    • 1642272380 scopus 로고    scopus 로고
    • Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant
    • Hassan, A.N.; Corredig, M.; Frank, J.F.; Elsoda, M. Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide- producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant. Journal of Dairy Research 2004, 71, 116-120.
    • (2004) Journal of Dairy Research , vol.71 , pp. 116-120
    • Hassan, A.N.1    Corredig, M.2    Frank, J.F.3    Elsoda, M.4
  • 8
    • 34249704678 scopus 로고    scopus 로고
    • Effect of exopolysaccharide-producing adjunct starter cultures on the manufacture, composition and yield of half-fat cheddar cheese
    • Rynne, N.M.; Beresford, T.P.; Kelly, A.L.; Tunick, M.H.; Malin, E.L.; Guinee, T.P. Effect of exopolysaccharide-producing adjunct starter cultures on the manufacture, composition and yield of half-fat cheddar cheese. Australian Journal of Dairy Technology 2007, 62, 12-18.
    • (2007) Australian Journal of Dairy Technology , vol.62 , pp. 12-18
    • Rynne, N.M.1    Beresford, T.P.2    Kelly, A.L.3    Tunick, M.H.4    Malin, E.L.5    Guinee, T.P.6
  • 10
    • 0029797121 scopus 로고    scopus 로고
    • SDS-PAGE of proteins in goat milk cheeses ripened under different conditions
    • Yong, K.J.; Young, W.P. SDS-PAGE of proteins in goat milk cheeses ripened under different conditions. Journal of Food Science 1996, 61, 490-495.
    • (1996) Journal of Food Science , vol.61 , pp. 490-495
    • Yong, K.J.1    Young, W.P.2
  • 12
    • 0034878911 scopus 로고    scopus 로고
    • Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese
    • Broadbent, J.R.; McMahon, D.J.; Oberg, C.J.;Welker, D.L. Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese. International Dairy Journal 2001, 11, 433-439.
    • (2001) International Dairy Journal , vol.11 , pp. 433-439
    • Broadbent, J.R.1    McMahon, D.J.2    Oberg, C.J.3    Welker, D.L.4
  • 13
    • 5744241144 scopus 로고    scopus 로고
    • Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt
    • Guzel-Seydim, Z.B.; Sezgin, E.; Seydim, A.C. Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt. Food Control 2005, 16, 205-209.
    • (2005) Food Control , vol.16 , pp. 205-209
    • Guzel-Seydim, Z.B.1    Sezgin, E.2    Seydim, A.C.3
  • 14
    • 33646168139 scopus 로고    scopus 로고
    • Fresh cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starter
    • Champagne, C.P.; Barrette, J.; Roy, D.; Rodrigue, N. Fresh cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starter. Food Research International 2006, 39, 651-659.
    • (2006) Food Research International , vol.39 , pp. 651-659
    • Champagne, C.P.1    Barrette, J.2    Roy, D.3    Rodrigue, N.4
  • 15
    • 0040483314 scopus 로고    scopus 로고
    • Instrumental texture of set and stirred fermented milk Effect of a ropy strain of Lactobacillus delbrueckii subsp bulgaricus and an enriched substrate
    • Dominguez-Soberanes, J.; García-Garibay, M.; Casas- Alencáster, N.B.; Martínez-Padilla, L.P. Instrumental texture of set and stirred fermented milk. Effect of a ropy strain of Lactobacillus delbrueckii subsp. bulgaricus and an enriched substrate. Journal of Texture Studies 2001, 32, 205-217.
    • (2001) Journal of Texture Studies , vol.32 , pp. 205-217
    • Dominguez-Soberanes, J.1    García-Garibay, M.2    Casas-Alencáster, N.B.3    Martínez-Padilla, L.P.4
  • 16
    • 0000945504 scopus 로고    scopus 로고
    • Rheological properties of non-fat yogurt stabilized using Lactobacillus delbrueckii subsp bulgaricus producing exopolysaccharide or using commercial stabilizer systems
    • Hess, S.J.; Roberts, R.F.; Zieglier, G. Rheological properties of non-fat yogurt stabilized using Lactobacillus delbrueckii subsp. bulgaricus producing exopolysaccharide or using commercial stabilizer systems. Journal of Dairy Science 1997, 80, 252-263.
    • (1997) Journal of Dairy Science , vol.80 , pp. 252-263
    • Hess, S.J.1    Roberts, R.F.2    Zieglier, G.3
  • 21
    • 84981398136 scopus 로고
    • Milk gel structure X Texture and microstructure in cheddar cheese made from whole milk and homogenized low-fat milk
    • Emmons, D.B.; Kalab, M.; Larmond, E.; Lowrie, R.J. Milk gel structure X. Texture and microstructure in cheddar cheese made from whole milk and homogenized low-fat milk. Journal of Texture Studies 1980, 11, 15-34.
    • (1980) Journal of Texture Studies , vol.11 , pp. 15-34
    • Emmons, D.B.1    Kalab, M.2    Larmond, E.3    Lowrie, R.J.4
  • 22
    • 84986462301 scopus 로고
    • Texture of cheddar cheese as influenced by fat reduction
    • 1236
    • Bryant, A.; Ustunol, Z.; Steffe, J. Texture of cheddar cheese as influenced by fat reduction. Journal of Food Science 1995, 60, 1216-1219, 1236.
    • (1995) Journal of Food Science , vol.60 , pp. 1216-1219
    • Bryant, A.1    Ustunol, Z.2    Steffe, J.3
  • 27
    • 84986774118 scopus 로고
    • Composition, structure, rheological properties, and sensory texture of processed cheese analogues
    • Marshall, R.J. Composition, structure, rheological properties, and sensory texture of processed cheese analogues. Journal of the Science of Food and Agriculture 1990, 50, 237-252.
    • (1990) Journal of the Science of Food and Agriculture , vol.50 , pp. 237-252
    • Marshall, R.J.1
  • 28
    • 84988141303 scopus 로고
    • Relationships between rheology and composition of cheddar cheeses and texture as perceived by consumers
    • Jack, F.R.; Paterson, A.; Piggott, J.R. Relationships between rheology and composition of cheddar cheeses and texture as perceived by consumers. International Journal of Food Science and Technology 1993, 28, 293-302.
    • (1993) International Journal of Food Science and Technology , vol.28 , pp. 293-302
    • Jack, F.R.1    Paterson, A.2    Piggott, J.R.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.