scholarly journals Antilisterial activity of lactose monolaurate in milk, drinkable yogurt and cottage cheese

2013 ◽  
Vol 58 (2) ◽  
pp. 156-162 ◽  
Author(s):  
Y. Chen ◽  
B. Nummer ◽  
M.K. Walsh
Keyword(s):  
Cottage Cheese ◽  
Lactose Monolaurate

Moisture Analysis of Freeze-Dehydrated Cottage Cheese

1967 ◽  
Vol 50 (6) ◽  
pp. 1279-1283
Author(s):  
James L Fowler ◽  
Charles H Coleman
Keyword(s):  
High Capacity ◽  
Cottage Cheese ◽  
Oven Method ◽  
Vacuum Oven ◽  
Drying Time ◽  
Alternative Method ◽  
Moisture Analysis ◽  
Government Laboratories

Abstract A large number of samples of dehydrated cottage cheese are received by government laboratories for moisture analysis, and the apparatus for performing the test by the prescribed method lacks adequate capacity to handle them. Therefore, an experiment was designed to test whether analysis by an alternative method making use of high capacity apparatus would give comparable results. It was concluded that the mechanical convection air oven, 100—102°C, 16—18 hr drying time, did not give results comparable to the specified vacuum oven method

Synthesis of lactose monolaurate as influenced by various lipases and solvents

2009 ◽  
Vol 60 (3-4) ◽  
pp. 171-177 ◽  
Author(s):  
Marie K. Walsh ◽  
Rebecca A. Bombyk ◽  
Ashwini Wagh ◽  
Amanda Bingham ◽  
Lisa M. Berreau
Keyword(s):  
Lactose Monolaurate

scholarly journals Fatty acid profile of "bottled butter fat" produced in the region of Salinas, Minas Gerais

2009 ◽  
Vol 33 (6) ◽  
pp. 1615-1620
Author(s):  
Maria das Graças Clemente ◽  
Luiz Ronaldo de Abreu ◽  
Sandra Maria Pinto ◽  
Creuza Pedroso Amaral Rezende
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Economic History ◽  
Saturated Fatty Acids ◽  
Raw Milk ◽  
Minas Gerais ◽  
Northern Region ◽  
Cottage Cheese ◽  
Cattle Breeding ◽  
Butter Fat

The economic history of Salinas, Minas Gerais is largely based on cattle-breeding. The discoverers found in the city's region a large potential for the progress of their activities, either in agriculture or in cattle-breeding (OLIVEIRA, 2000). Even today, milk production plays an important role in family farming activities, which besides raw milk, provides curdal cheese, cottage cheese, and "bottled butter fat", which is manufactured with fat extracted from whey. Therefore, this study was conducted to analyze the fatty acid profile of "bottled butter fat" produced in Salinas, in the northern region of Minas Gerais , and also to analyze the ratio of saturated to unsaturated fatty acid of these butters. The fatty acid profile of the "bottled butter fat" was determined by chromatographic analysis, according to methodology advanced by Luddy et al. (1960), and later modified by Abreu (1993). Analysis of variance was applied for comparison of the averages by the Tukey test at 5% probability. The fatty acid profiles of all the "bottled butter fat" were found to be similar. The concentration of saturated fatty acids was higher than that of the unsaturated, with averages of 60,36% and 39,64%, respectively.

FATE OF COLIFORMS IN YOGURT, BUTTERMILK, SOUR CREAM, AND COTTAGE CHEESE DURING REFRIGERATED STORAGE1

1971 ◽  
Vol 34 (1) ◽  
pp. 54-58 ◽  
Author(s):  
M. C. Goel ◽  
D. C. Kulshrestha ◽  
E. H. Marth ◽  
D. W. Francis ◽  
J. G. Bradshaw ◽  
...  
Keyword(s):  
Substantial Reduction ◽  
Enterobacter Aerogenes ◽  
Cottage Cheese ◽  
Rapid Decline ◽  
Initial Value ◽  
E Coli ◽  
Ph Values ◽  
Test Culture ◽  
Marked Decline ◽  
Sour Cream

Aerobacter (Enterobacter) aerogenes and Escherichia coli were inoculated separately into commercially produced samples of yogurt, buttermilk, sour cream, and cottage cheese. Inoculated products were stored at 7.2 C and were tested daily for up to 10 days to determine changes in numbers of coliforms and in pH values. The number of viable coliforms in yogurt declined dramatically and was markedly different from the initial value after only 24 hr of storage. Usually, survival of coliforms in yogurt did not exceed 3 days of holding. In buttermilk, most often a marked decline in numbers of coliforms was evident after 24 hr of storage. A substantial reduction in numbers (>50% of organisms present initially) of A. aerogenes B199 occurred in sour cream during the first 24 hr of storage, but a similar decline in numbers of E. coli and A. aerogenes FD was not evident until after 3 days of storage. Changes in numbers of E. coli and A. aerogenes in cottage cheese generally were not as rapid as in other products during the first days of storage. A few cottage cheese samples, however, did support rapid increases in test culture numbers. Because of the rapid decline in numbers of coliforms in yogurt, buttermilk, and sour cream, the provision in Standard Methods for the Examination of Dairy Products that permits examination of some of these products for up to 48 hr after manufacture seems inadvisable.

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