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Native lactic acid bacteria from Argentine. Characterization, technological properties and their contribution on healthy benefits of Argentinean goat cheeses
В наличии
Местонахождение: Алматы | Состояние экземпляра: новый |
Бумажная
версия
версия
Автор: Natalia Ver?nica Taboada
ISBN: 9783659839467
Год издания: 2016
Формат книги: 60×90/16 (145×215 мм)
Количество страниц: 68
Издательство: Scholars' Press
Цена: 26397 тг
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Позиции в рубрикаторе
Отрасли знаний:Код товара: 159884
Способы доставки в город Алматы * комплектация (срок до отгрузки) не более 2 рабочих дней |
Самовывоз из города Алматы (пункты самовывоза партнёра CDEK) |
Курьерская доставка CDEK из города Москва |
Доставка Почтой России из города Москва |
Аннотация: In cheesemaking, to increase the intensity of the flavour of cheese, it is becoming increasingly common to inoculate pasteurized milk with selected lactic acid bacteria (LAB) isolated from good quality raw milk. These selected LAB constitute starter culture (they initiate acidification, an essential step during the manufacture of essentially all cheese varieties) and adjunct culture (they play a key role in ripening). Health-promoting probiotic bacteria are included in some starter cultures to provide an additional functionality to the cheese, whose organoleptic characteristics must satisfy the requirements of consumers. In this work, we identified the isolated LAB by phenotypic and genetic tools; studied of technological properties, enzymatic activities, antimicrobial and bacteriocin activity of isolated LAB; design of indigenous starter and adjunct cultures and used them to manufacture semihard goat cheeses; determined the chemical and microbiological composition during ripening; evaluated the cheese healthy benefits by determining the conjugated linoleic acid (CLA) content and atherogenicity index and obtained the sensorial profile at the end of ripening (60 days).
Ключевые слова: Autochtonous Lactic acid bacteria, starter culture, adjunct culture, Technological properties, Esterolytic activity, Conjugated Linoleic acids