ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1977.tb01158.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

The paper considers the classification, composition and growth properties of starter cultures and the significance of bacteriophage and inhibitor effects. The requirements for starter culture are examined and tables given summarizing the features of growth and acid production in milk. The importance of flavour characteristics and curd maturation is discussed, the effects of bacteriophage on cheesemaking studied, and the inhibitory substances present in milk analysed. The use of starter cultures and the selection of the most effective type ‐ single, multiple or mixed strain ‐ used in the production of hard cheese is asses

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1977.tb01159.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

This paper details the characteristics of a good starter culture, and then considers aspects of each characteristic which determine the selection of suitable starters for ‘fresh’ short shelf‐life fermented dairy products. Within the context of each product, procedures are outlined for the handling of cultures in order to obtain optimum performance during manufacture. Quality control tests necessary for the maintenance of starter performance are given. The variety and number of products included in the group will ensure a continuing interest in the properties of starters used for their produ

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1977.tb01160.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

The preparation of yoghurt from milk concentrated by reverse osmosis to 12.5 and 15.0 per cent TS was compared with that from milk adjusted to comparable concentrations by the addition of skim milk powder. Culture growth, acid production, acetaldehyde production, viscosity and flavour scores of yoghurt prepared from the reverse osmosis concentrates were at least equal to those of yoghurt prepared from conventionally concentrated milk, suggesting that the former constitutes a suitable yoghurt base.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1977.tb01161.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

A medium devised primarily for lactic streptococci and their phages but also recommended forLactobacillus bulgaricuswas found to be inhibitory to many strains ofL. bulgaricus. The inhibition was attributed to the buffering agent, β‐glycerophosphate, in the medium and could also be demonstrated when this buffer was incorporated in other media. Since the glycerophosphate containing medium supported good growth ofStreptococcus thermophilusit was applied successfully to selectively isolate this organism from yoghu

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1977.tb01162.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

Summary of part of a paper presented at the Symposium on ‘Manufacture and Use of Starters for the Dairy Industry’, May 1

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1977.tb01163.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

Cheese production on a modern scale depends largely on reliable starters which are required to produce uniform acidity during long working hours, be consistent from day to day, and able to work in changeable media for a variety of products under different techniques. Sufficient starters are available, selected to ensure that they have these qualities, but care in handling from day to day, and during the scaling up in quantity, is the most important factor in the practical world of cheesemaking. Some of the main reasons for poor starter behaviour are set out, and a number of alternative systems for maintaining their performance. Care begins in the laboratory, and attention to detail at this stage must be followed by the same vigilance during bulk starter production. One of the most effective methods of achieving overall reliability is described.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1977.tb01164.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

The advantages of the concentrated system over conventional methods, as well as the disadvantages, are assessed. The batch method of concentrate production requiring a pure culture grown to a high total level is discussed and tables given showing total cell count and yield. The necessity for quality control of the concentrate to ensure meeting standards regarding species, strain type, cell numbers and acid producing activity is stressed. The design of process plant equipment is described in detail and the layout of the system evaluated. (Editor's summary.)

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1977.tb01165.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

Diffusion culture allows the production of concentrated cheese starter without centrifugation principally by removing inhibitory lactate from fermentations. Laboratory scale fermentation systems are described which remove lactate via a diffusion membrane. Single and mixed strain cultures were grown to concentrations of 1011/ml in an enzyme digest of skimmed milk supplemented with yeast extract. The present stage system is capable of producing at least half the annual bulk starter requirements of a creamery processing 100,000 gal of milk/day. Concentrated cultures were harvested in hypodermic syringes and as frozen granules. Concentrates were tested for purity and activity and suitable ones used in a commercial cheesemaking trial which produced a high proportion of extra selected grade Cheddar cheese.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1977.tb01166.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

The paper describes the development of cultures for the dairy industry by the Marschall Dairy Laboratory, which was later to become the Marschall Division of Miles Laboratories, from 4 oz mother cultures distributed in 1906 without refrigeration to ‘Superstarts’, Marschall's concentrated frozen direct‐to‐the‐vat cultures. The paper also describes the first successful large‐scale trial in the UK with direct‐to‐t

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1977.tb01167.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY