Gotowe bibliografie tematyczne / Cheese fermentation

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Gotowa bibliografia na temat „Cheese fermentation”

Autor: Grafiati

Data publikacji: 2 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Cheese fermentation"

Spadoti, Leila Maria, José Raimundo Ferreira Dornellas, and Salvador Massaguer Roig. "Proteolysis of prato type cheese produced using ultrafiltration." Scientia Agricola 62, no. 3 (2005): 235–39. http://dx.doi.org/10.1590/s0103-90162005000300006.

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The application of milk ultrafiltration technology for cheese manufacture presents several advantages. However, it also influences proteolysis and, consequently, cheese ripening. The effects of five different processing methods for Prato cheese were evaluated with respect to the time evolution of the extent and depth of proteolysis indexes (EPI and DPI). The following treatments (T) for cheese production were studied: T1 - without ultrafiltration (standard); T2, T3, T4 and T5 - using milk concentrated by ultrafiltration (UFCM) and respectively: T2 - without pre-fermentation of the UFCM; T3 - p

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H Fleet, Graham. "Yeasts: an underestimated role in cheese production." Microbiology Australia 24, no. 3 (2003): 36. http://dx.doi.org/10.1071/ma03336.

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The microbiology, biochemistry and molecular biology of milk fermentation have been researched to enormous depth. But this fermentation represents only a fragment of the science of cheese production. While most cheeses start with milk fermentation as the basic operation, their unique and distinguishing characters only develop with further processing of the curd. Generally, this involves heating, cutting, pressing, salting (brining) and, finally, maturation. During maturation, the curd is stored under conditions of controlled temperature and humidity for periods lasting a few weeks to many mont

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Aranda-Jaramillo, Brenda, Elizabeth León-Becerril, Oscar Aguilar-Juárez, Roberto Castro-Muñoz, and Octavio García-Depraect. "Feasibility Study of Biohydrogen Production from Acid Cheese Whey via Lactate-Driven Dark Fermentation." Fermentation 9, no. 7 (2023): 644. http://dx.doi.org/10.3390/fermentation9070644.

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The high loading of lactic acid bacteria (LAB) present in cheese whey still limits its use as hydrogen feedstock. This study aims to investigate the feasibility of producing hydrogen from acid cheese whey via lactate-driven dark fermentation (LD-DF). Mesophilic batch fermentations were performed with delipidated acid cheese whey at a fixed pH of 5.8 and driven by an acidogenic bacterial culture containing LAB and lactate-oxidizing hydrogen producers (LO-HPB). The results obtained indicated that it is technically feasible to produce hydrogen from undiluted cheese whey through lactate oxidation-

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Litti, Yuriy V., Elena A. Zhuravleva, Andrey A. Kovalev, Dmitriy A. Kovalev, Inna V. Katraeva, and Sofiya N. Parshina. "Biohydrogen production from food processing wastewater by a newly isolated thermophilic bacterium." IOP Conference Series: Earth and Environmental Science 938, no. 1 (2021): 012017. http://dx.doi.org/10.1088/1755-1315/938/1/012017.

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Abstract The aim of this work was a comparative study of biohydrogen production from cheese whey and confectionary wastewater by a newly isolated thermophilic microbial strain Thermoanaerobacterium thermosaccharolyticum SP-H2. Experimental results showed that the fermentative hydrogen was successfully produced with the highest hydrogen yield of 3.9 mL H2/mL cheese whey or 80 mL H2/g chemical oxygen demand. The profile of soluble metabolite products showed that hydrogen generation by a new isolate was mainly acetate-type fermentation in the case of confectionary wastewater and mixed ethanol-ace

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Policastro, Grazia, Rosetta Lamboglia, Massimiliano Fabbricino, and Francesco Pirozzi. "Enhancing Dark Fermentative Hydrogen Production from Problematic Substrates via the Co-Fermentation Strategy." Fermentation 8, no. 12 (2022): 706. http://dx.doi.org/10.3390/fermentation8120706.

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The aim of the present paper is the improvement of dark fermentative hydrogen production from problematic substrates. In detail, the study is aimed at (i) investigating the inhibiting effect of two problematic biomasses (i.e., of olive mill wastewater, containing recalcitrant/toxic compounds and cheese whey, lacking pH buffering capacity) on the dark fermentation process, (ii) as well as verifying the possibility to apply a co-fermentation strategy to enhance the process. To investigate the inhibiting effect of the substrates, two experimental sets were conducted using olive mill wastewater an

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Pérez-Sánchez, Amaury, Yoandra Marrero-Rodríguez, Niurca González-Ibarra, Rutdali Segura-Silva, and Diana Deisy Alcalá-Galiano-Morell. "Composición química, pretratamiento, valorización y empleo de suero de queso y sus subproductos como sustrato en fermentaciones: Una revisión global." Multidisciplinary Collaborative Journal 3, no. 2 (2025): 24–73. https://doi.org/10.70881/mcj/v3/n2/50.

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Cheese whey is a yellowish liquid resulting from the co-precipitation and removal of casein from milk during the cheese production process. It is currently considered a major pollutant due to its high organic load, which is why it is often considered a waste product. However, cheese whey has a high nutritional value that allows it to be exploited as a substrate to obtain high-added-value products. An economical way to achieve this goal is the biotransformation of cheese whey into specific valuable products, both individual (biohydrogen, bioethanol, lactic acid, etc.) and the formulation of foo

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Musina, Olga, Nina Bondarenko, and Darya Usatyuk. "Accelerated Cream Cheese Technology Development with Combined Acidification." Food Industry 8, no. 1 (2023): 26–31. http://dx.doi.org/10.29141/2500-1922-2023-8-1-3.

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Сream cheese is a variety of fermented milk cheeses. In its production a man formed the cheese mass by the acid-rennet coagulation. Traditional technology implies a long process of obtaining a clot and its separation from the serum, which is due to the slow increase in the milk mixture acidity. The research aim is to reveal the milk mixture fat impact on the fermentation process dynamics and the quality indicators of cream cheese with combined (sourdough and gluconic acid) acidification. The thesis concerns the technology of soft cream cheese obtained by the combined acidification along with a

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Sviridenko, G. M., O. M. Shukhalova, D. S. Vakhrusheva, and D. S. Mamykin. "Formation of cheese pattern when using monospecies cultures." Food systems 7, no. 2 (2024): 276–81. http://dx.doi.org/10.21323/2618-9771-2024-7-2-276-281.

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The article presents the results of a study of the influence of monospecies gas-aroma-forming cultures Lactococcus lactis subsp. lactis biovar. diacetylactis (L. diacetylactis) and Leuconostoc subsp. on the peculiarities of pattern formation in cheeses with a low second heating temperature molded from a layer. The studied cultures were used at a dose of 0.6% of the total milk volume as as single starter microflora in the model cheeses (1-M and 2-M) and additional microflora along with the main lactococcal microflora (Lactococcus lactis subsp. lactis; Lactococcus cremoris) in the control cheese

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Rudy Agustriyanto and Akbarningrum Fatmawati. "MODEL PRODUKSI BIOETANOL DARI LIMBAH KEJU MENGGUNAKAN KLUYVEROMYCES MARXIANUS." Jurnal Teknik Kimia USU 2, no. 3 (2013): 22–28. http://dx.doi.org/10.32734/jtk.v2i3.1445.

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The depletion of oil reserves hasbeen increasing interest in the development of alternative renewable energysources. Cheese whey as a waste of cheese production is one of the raw materials that can be used for bioethanol production. The aim ofthis study is to conduct critical assessment of the cheese whey fermentation process by applying the basic concepts of engineering and mathematics, to investigate the characteristics of the cheese whey fermentation process into bioethanol, and to obtain the optimum design of fermenter. This is done by developing steady state model of cheese whey fermentat

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Li, Yandie, Jianghan Wang, Tong Wang, et al. "Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics." Foods 11, no. 7 (2022): 966. http://dx.doi.org/10.3390/foods11070966.

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Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacillus paracasei SMN-LBK and Kluyveromyces marxianus SMN-S7-LBK were used to make mixed-fermentation cheese (M), while L. paracasei SMN-LBK was applied in single-strain-fermentation cheese (S). A higher abundances of acids, alcohols, and esters were produced via mixed fermentation. Furthermore, 397 differentially expressed non-volatile metabolites were

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Rozprawy doktorskie na temat "Cheese fermentation"

Fairbrother, Paul. "The fermentation of cheese whey by Lactobacillus helveticus." Thesis, University of South Wales, 1991. https://pure.southwales.ac.uk/en/studentthesis/the-fermentation-of-cheese-whey-by-lactobacilius-helvecticus(32b72e44-3d2a-4fcb-85d4-9b34263bd05e).html.

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The lactic acid fermentation of cheese whey permeate by Lactobacillus helveticus was studied. Precipitate formation during autoclaving of whey permeate was examined. Precipitation was found to be pH and temperature dependent. Qualitative analysis suggested that the precipitate was a calcium-phosphate complex. Solubilisation was achieved both by acidification and use of the sequestering agent EDTA. Optimisation of L. helveticus growth in whey permeate was carried out using factorial design, as opposed to a traditional univariate approach. Using this technique, the variation of specific growth r

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Vaca, Mier Mabel. "Biconversion of cheese whey into fuels and solvents." Thesis, McGill University, 1985. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=64481.

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Anjani, Kavya. "Microencapsulation of flavour-enhancing enzymes for acceleration of cheddar cheese ripening." Thesis, View thesis, 2007. http://handle.uws.edu.au:8081/1959.7/32686.

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Commercial flavour-enhancing enzymes were delivered in an encapsulated form to accelerate Cheddar cheese ripening. Polymers such as alginate, chitosan and k- Carrageenan were screened to be used as encapsulant material for microencapsulation of the commercial protease enzyme, Flavourzyme®. Alginate was found to be a suitable polymer for Flavourzyme encapsulation using the Inotech® encapsulator while _-Carrageenan and chitosan were too viscous for extrusion through the encapsulator nozzle. Gelling of alginate-Flavourzyme microcapsules in 0.1M CaCl2 resulted in poor encapsulation efficiency (ran

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Anjani, Kavya. "Microencapsulation of flavour-enhancing enzymes for acceleration of cheddar cheese ripening." View thesis, 2007. http://handle.uws.edu.au:8081/1959.7/32686.

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Thesis (Ph.D.)--University of Western Sydney, 2007. A thesis submitted to the University of Western Sydney, College of Health and Science, Centre for Plant and Food Science, in fulfilment of the requirements for the degree of Doctor of Philosophy. Includes bibliographical references.

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Jawad, Emad. "Technological benefits and potential of incorporation of probiotic bacteria and inulin in soft cheese." Thesis, University of Plymouth, 2016. http://hdl.handle.net/10026.1/4377.

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There is an increasing consumer demand for dairy products which are safe and free from additives. Microbial starter strains, in combination with other factors, were studied for their contribution to the control of unwanted microbes, and maintaining the quality of soft cheese. The technological and functional characteristics of the starter culture strains Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, and probiotic bacterial strains Bifidobacterium animalis subsp. lactis BB12, Lactobacillus acidophilus LA-5 and Lactobacillus casei Shirota were investigated. The tests i

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Silva, Ana Marisa Oliveira da. "Production of polyhydroxyalkanoates from cheese whey - pH effect on the acidogenic fermentation stage and nutrient needs of the culture selection stage." Master's thesis, Faculdade de Ciências e Tecnologia, 2013. http://hdl.handle.net/10362/10909.

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Campos, Joana Coutinho. "SCFA production through acidogenic fermentation of industrial waste." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/12486.

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Mestrado em Biotecnologia - Biotecnologia Industrial e Ambiental Polyhydroxyalkanoates (PHA) production from industrial wastes and open mixed cultures (OMC) is a way to reduce process costs. OMC produce PHA from short-chain fatty acids (SCFA), which composition determines the final composition of the polymer and consequently its characteristics. So it is important to understand which operational conditions influence SCFA production during acidogenic fermentation of industrial wastes such as hardwood sulphite spent liquor (HSSL) and cheese whey. This work began with the evaluation of the ac

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Cruz, Rafaela Alexandra Palma. "Study of acidogenic fermentation conditions for VFAs production." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14907.

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Mestrado em Biotecnologia The acidogenic fermentation is the second phase of anaerobic digestion. Volatile fatty acids (VFAs) are the main products of acidogenic fermentation and can act as substrates for hydrogen or polyhydroxyalkanoates (PHA) production. In this work, mixed microbial cultures (MMC) collected in a wastewater treatment plants were used for acidogenic fermentation of hardwood spent sulphite liquor (HSSL), a by-product of paper and pulp industry, in a continuously stirred tank reactor (CSTR), and cheese whey permeate (CWP) in a sequential batch reactor (SBR) in non-sterile c

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Martins, Sandro Roberto Catarino. "Avaliação de fermentados de soro lácteo em relação ao seu poder antimicrobiano no processamento de alface biológica." Master's thesis, ISA, 2013. http://hdl.handle.net/10400.5/6106.

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Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia The main aim of this work was to study the applicability of fermented whey as biopreservative for sanitation of organic lettuce. An industrial starter mixture and two strains of Lactobacillus plantarum were used to study the whey fermentation. It was been found that L. plantarum strains are not the most efficient in the fermentation of this substrate, showing low lactic acid yield. In other side, the industrial culture showed good results with a yield higher than 60%. The assays results showed a

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Abreu, Miguel Cortês de. "O potencial bioativo do soro de queijo após fermentação lática. Comparação de diferentes tipos de soro." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8307.

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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia Cheese whey fermentation with lactic acid bacteria (LAB) results in the production of lactic acid, but can also induce the proteolysis of the major whey proteins, therefore originating polypeptides with antibacterial activities. This work set out to determine if by using different types of whey (ovine, caprine and bovine), inoculated with three different LAB strains, could enhance proteolysis degradation of major whey proteins and improve antibacterial activity. Lactic acid production was mo

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Książki na temat "Cheese fermentation"

Jacob, Angelica. Fermentation. Bloomsbury, 1997.

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J, Angelica. Fermentation. Avalon Publishing, 2000.

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J, Angelica. Fermentation. Grove/Atlantic, Incorporated, 2013.

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Sicard, Tristan. Field Guide to Cheese: How to Select, Enjoy, and Pair the World's Best Cheeses. Artisan, 2020.

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Sicard, Tristan. Field Guide to Cheese: How to Select, Enjoy, and Pair the World's Best Cheeses. Artisan, 2020.

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Fermentation. Grove Press, 1997.

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Fairbrother, Paul. The fermentation of cheese whey by lactobacillus helveticus. 1991.

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Quinn, Katie. Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France. HarperCollins Publishers, 2021.

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Quinn, Katie. Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France. HarperCollins B and Blackstone Publishing, 2021.

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Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France. HarperCollins Publishers, 2021.

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Części książek na temat "Cheese fermentation"

Wang, Chen-Jen, and Rakesh K. Bajpai. "A Mathematical Model of Ethanol Fermentation from Cheese Whey." In Biotechnology for Fuels and Chemicals. Humana Press, 1997. http://dx.doi.org/10.1007/978-1-4612-2312-2_43.

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Rathnayake, Anuruddhika Udayangani, Kandasamy Saravanakumar, Racheal Abuine, et al. "Fungal Genes Encoding Enzymes Used in Cheese Production and Fermentation Industries." In Fungal Biology. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-41870-0_13.

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Hjerpsted, J. "43. Cheese intake, LDL-cholesterol concentrations and the putative role of calcium, protein and fermentation." In Human Health Handbooks. Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-766-0_43.

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Sikdar, Debosmita, Ivy Kanungo, and Dipanwita Das. "Microbial Enzymes: A Summary Focusing on Biotechnology Prospective for Combating Industrial Pollutants." In Proceedings of the Conference BioSangam 2022: Emerging Trends in Biotechnology (BIOSANGAM 2022). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-020-6_8.

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AbstractEnvironmental issues are growing at an alarming rate and addressing the same is the need of the hour. Hazardous industrial pollutants and discharges are adding to the misery. Therefore, new ideas and technologies are being created and adopted to deal with ever increasing conservational troubles. Due to the burning issue of environmental pollution rising daily, a paradigm shift towards more sustainable and greener has to be pondered on. Microbial enzymes are such versatile, useful and beneficial weapons those can be exploited to combat the above-mentioned issues. In this aspect various

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Stadhouders, J., and G. van den Berg. "Use of Lysozyme for the Prevention of Butyric Acid Fermentation in Gouda Cheese. Limited Effect of the Enzyme." In MILK the vital force. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_59.

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Glassey, Jarka, and Alan C. Ward. "Solid State Fermentation." In Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10464-5_10.

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"Cheese." In Food, Fermentation, and Micro-organisms. John Wiley & Sons, Ltd, 2019. http://dx.doi.org/10.1002/9781119557456.ch10.

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"Cheese." In Food, Fermentation and Micro-organisms. Blackwell Publishing Ltd, 2007. http://dx.doi.org/10.1002/9780470995273.ch10.

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"Cheese Whey Fermentation." In Fermented Milk and Dairy Products. CRC Press, 2015. http://dx.doi.org/10.1201/b18987-22.

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Streszczenia konferencji na temat "Cheese fermentation"

Daufin, G., J. P. Escudier, H. Carrère, S. Bérot, L. Fillaudeau, and M. Decloux. "Application of Membrane Processes in Food and Dairy Industry." In CORROSION 2000. NACE International, 2000. https://doi.org/10.5006/c2000-00313.

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Abstract Membrane processes have become major tools in food processing for more than 25 years. The food industry represents a significant part of the turnover of the membrane manufacturing industry worldwide. The main applications of membrane operations are in the dairy industry (whey protein concentration, milk protein standardization, etc.) far before beverages (wine, beer, fruit juices, etc.) and egg products. Among the very numerous applications on an industrial scale a few striking particular separations which represent the last advances in food processing are reported. Clarification of f

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Guo, Shiying, Wei Yu, David Wilson, and Brent Young. "Investigation of inoculation effect on cream cheese fermentation through models." In 2022 IEEE International Symposium on Advanced Control of Industrial Processes (AdCONIP). IEEE, 2022. http://dx.doi.org/10.1109/adconip55568.2022.9894053.

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Grujović, Mirjana Ž., Katarina G. Marković, Teresa Semedo-Lemsaddek, and Jelena M. Mašković. "CHEMICAL CHARACTERISTICS AND FUNCTIONAL CONTRIBUTIONS OF ENTEROCOCCUS SPP. ISOLATED FROM RAW GOAT CHEESE: METABOLITE PRODUCTION AND ENZYMATIC ACTIVITY." In 3rd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy in Čačak, 2025. https://doi.org/10.46793/sbt30.65gm.

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This study investigated the enzymatic activity and metabolite production potential of autochthonous Enterococcus strains. The isolates demonstrated extracellular proteinase activity, curd formation, acidification ability, and diacetyl production, highlighting their potential role in cheese fermentation. Additionally, some strains produced bacteriocins, inhibiting the growth of indicator bacteria, suggesting their possible application in food preservation. These findings contribute to understanding the technological potential of Enterococcus in dairy fermentation and its implications for food s

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Yebo Li, Abolghasem Shahbazi, Seku Coulibaly, and Michele R. Mims. "LACTIC ACID RECOVERY FROM CHEESE WHEY FERMENTATION BROTH USING NANOFILTRATION MEMBRANES." In 2005 Tampa, FL July 17-20, 2005. American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19661.

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Shydlovska, Olga, and Yuliia Khmelnytska. "L. lactis Bacteriophages and Methods of Their Elimination from Dairy Products." In The 9th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2022. http://dx.doi.org/10.24264/icams-2022.ii.23.

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Dairy products are important in human diet and nutrition. That is why dairy production is critical not only economically, but also socially and medically. In recent decades, dairy production has had problems with disturbances in fermentation processes caused by bacteriophage contamination. It is important to note that every year there are new reports about newly discovered bacteriophages that disrupt fermentation processes in the production of kefir, yogurt, and various types of cheese. Lactococcus lactis strains are of particular importance in dairy technology, as they are used for the produc

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Doulah, Seraj, P. Fairbrother, William O. George, and Jill M. Williams. "Analysis of materials in a scaled-up, pilot plant fermentation of cheese whey." In Fourier Transform Spectroscopy: Ninth International Conference, edited by John E. Bertie and Hal Wieser. SPIE, 1994. http://dx.doi.org/10.1117/12.166665.

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Vutcariova, Irina I. "Effect of whey fermentation on the release of organic acids during electrolysis." In INTERNATIONAL SCIENTIFIC-TECHNICAL SYMPOSIUM (ISTS) «IMPROVING ENERGY AND RESOURCE-EFFICIENT AND ENVIRONMENTAL SAFETY OF PROCESSES AND DEVICES IN CHEMICAL AND RELATED INDUSTRIES». The Kosygin State University of Russia, 2021. http://dx.doi.org/10.37816/eeste-2021-2-154-160.

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The research considers main approaches to the problem of the secondary resources reprocessing of the milk industry in the terms of whey generated in great volume while curd and cheese producing.The article examines the process of extracting organic matter from whey by the fractionation of whey by distillation under low vacuum. It is advisable to process concentrated whey. Treatment of whey using fractional distillation under vacuum allows obtaining organic acids of the required purity and required concentration The article considers the direction that makes it possible to obtain cost-effective

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Vargas, María, Carlos Gordillo-Andia,, Danny Tupayachy-Quispe, Jonathan Almirón, and Francine Roudet. "Influence Of Kluyveromyces Lactis Arranged In Suspension And Immobilized On Obtaining Lactic Acid By Cheese Whey Fermentation." In The 9th World Congress on New Technologies. Avestia Publishing, 2023. http://dx.doi.org/10.11159/icbb23.108.

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Chen, Xue, Hong Guan, and Han Liu. "Assessing the Acid and Bile Tolerance of Probiotic Cheese Fermentation Strains by the Method of Biological Engineering Technology." In 2015 Seventh International Conference on Measuring Technology and Mechatronics Automation (ICMTMA). IEEE, 2015. http://dx.doi.org/10.1109/icmtma.2015.58.

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Mikheeva, Elza, Inna Katraeva, Andrey Kovalev, and Yuri Litti. "INFLUENCE OF IMMOBILIZATION SUPPORT MATERIAL TYPE ON THE ANAEROBIC DIGESTION." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022/4.1/s17.13.

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The process of anaerobic fermentation of organic waste makes it possible to produce not only methane, but also hydrogen, which, when mixed, form a high-energy mixture - biohythane. The efficiency of biohythane production in a two-stage anaerobic fermentation process depends on many factors, including organic loading rate (OLR) and hydraulic retention time (HRT). It is known that the addition of an immobilizing support materials to anaerobic bioreactors improves the stability of their operation and increases the biogas yield. An important aspect is the nature of the immobilizing support materia

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