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The composition and regiodistribution of fatty acids influence the physical and the nutritional properties of milk fat. The aim of this study was to determine the fatty acid composition and the triacylglycerols’ (TAGs) structure of mare’s milk collected on days 20, 40, and 150 postpartum....
Among the incriminating factors in the destabilisation of ultra-high-temperature (UHT) milk during storage, the heat-resistant proteases of Pseudomonas are considered to play a role. The objective of this work was to study the consequences of contamination of raw skim milk with Pseudomonas...
The worldwide increase in cheese consumption combined with a scarcity of rennet as well as ethical concerns have resulted in a global interest for natural milk coagulants from plant sources. In this study, the influence of ginger protease in comparison to calf rennet on the physicochemical,...
In this study, a new concept of pure cheese crispy snacks has been defined. The process used is the Détente Instantanée Contrôlée (DIC), for instant controlled pressure drop treatment, inserted between two air drying stages. Such cheese snacks can reach low water content (W < 3 g H2O/100 g dry...
Some species of Leuconostoc are very important for fermented dairy products, as they contribute to the organoleptic characteristics of butter and cream, and also contribute to the formation of openings in some soft, semi-hard (Edam and Gouda cheeses), many artisanal or in blue-veined cheeses,...
Propionibacteria are naturally present in raw milk at low levels, but little is known regarding the influence of these wild-type strains on cheese quality. To evaluate the prevalence of wild strains of propionibacteria in Emmental cheese, three cheeses were manufactured from the same raw milk...
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