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Native and non native sheep breed differences in canestrato pugliese cheese quality:a resource for a sustainable pastoral system
native breed pecorino cheese nutritional quality volatile organic compounds
2016/12/9
Canestrato Pugliese is an Italian uncooked hard cheese made by the Protected Designation of Origin (PDO) status. In the past, it was manufactured with milk from local sheep breeds (Altamurana and Lecc...
Effect of weaning system on lamb growth and commercial milk production of Awassi dairy sheep
Awassi sheep lamb growth milk yield restricted suckling
2015/6/4
To determine the effect of weaning system on Awassi sheep milk production and lamb growth, 68 Awassi ewes and their lambs (n = 104) were assigned to one of the following treatment groups a) after 3 da...
Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system
Lactococcus antilisterial activity lactic acid nisin Listeria UHT milk
2014/3/10
The work was aimed at the growth suppression of cultured listerias strains by cultured lactococci strains or commercial mesophilic cheese cultures during common cultivations in the model UHT milk syst...
Short Communication: Concentration of Conjugated Linoleic Acid from Milk Fat with a Continuous Supercritical Fluid Processing System
milk fat conjugated linoleic acid
2008/4/1
A continuous pilot-scale supercritical carbon dioxide system was utilized for the concentration of conjugated linoleic acids (cis-9, trans-11 C18:2) from anhydrous milk fat, which was separated into f...
Study of the Possible Mechanisms Involved in the Mucosal Immune System Activation by Lactic Acid Bacteria
lactic acid bacteria intestinal interactions immunomodulation
2008/3/28
The induction of a mucosal immune response is not easy due to the development of oral tolerance, but under some conditions, bacteria can activate this immune system. Antigens administered orally can i...
Effect of Psychrotrophic Microorganisms on the Plasmin System in Milk
bovine milk psychrotrophic bacteria plasmin system proteolysis
2008/3/28
The psychrotrophic bacteria that are present in raw milk produce heat-stable proteases that affect the plasmin system and, in turn, the quality of the processed milk and other dairy products. Three ba...
Presence in Bovine Milk of Two Protease Inhibitors of the Plasmin System
serine proteinase inhibitor bovine plasmin 2-antiplasmin plasminogen activator inhibitor
2008/3/27
Proteolysis, caused by the serine proteinase plasmin (EC 3.4.21.7) that is present in milk, influences the quality of dairy products. Within the plasmin system, activators and inhibitors control plasm...
Effect of Dilution Rate on Bacteriophage Development in an Immobilized Cell System Used for Continuous Inoculation of Lactococci in Milk
Lactococcus lactis ssp. lactis bacteriophage immobilized cells continuous fermentation
2008/3/25
The response to bacteriophage contamination of a free cell and an immobilized cell bioreactor was studied during continuous pH-controlled fermentation of milk with Lactococcus lactis ssp. lactis. Afte...
A Knowledge-Based System for Diagnosis of Mastitis Problems at the Herd Level. 1. Concepts
mastitis knowledge-based system diagnosis modeling
2008/3/23
Much specialized knowledge is involved in the diagnosis of a mastitis problem at the herd level. Because of their problem-solving capacities, knowledge-based systems can be very useful to support the ...
A Knowledge-Based System for Diagnosis of Mastitis Problems at the Herd Level. 2. Machine Milking
mastitis knowledge-based system machine milking diagnosis
2008/3/23
A knowledge-based system for the diagnosis of mastitis problems at the herd level must search for possible causes, including malfunctioning milking machines or incorrect milking technique. A knowledge...
Sensory and Physical Properties of a Reduced-CalorieFrozen Dessert System Made with Milk Fatand Sucrose Substitutes
frozen dessert sensory properties sucrose substitutes fat substitutes
2008/3/19
Effects of milk fat and sucrose substitutes on selected physical and sensory properties of a frozen dessert system were evaluated by sensory and instrumental methods. Analysis of variance revealed no ...
Increased Nisin in Cheddar-Type Cheese Prepared with pH Control of the Bulk Starter Culture System
nisin lactic acid bacteria cheese
2008/3/18
Five strains of Lactococcus lactis ssp. lactis and one transconjugant strain of Lactococcus lactis ssp. cremoris, previously shown to be nisin producers, were evaluated for nisin production during gro...