• Aucun résultat trouvé

Technological Features of Selected Kivuguto Strains during Milk Fermentation

N/A
N/A
Info
Télécharger
Protected

Academic year: 2021

Partager "Technological Features of Selected Kivuguto Strains during Milk Fermentation"

Copied!
10
0
0

Chargement.... (Voir le texte intégral maintenant)

Texte intégral

Figure

Table 1. Acidification data of milk fermented by selected kivuguto strains at 19°C
Figure 2. Elastic moduli and loss moduli evolution (time in secondes) of the strain
Table 2. Proteolysis of milks fermented by kivuguto strains Milk Concentration of peptides/free amine acids at the
Table 3. Headspace analyses of volatile compounds (VCs) in kivuguto milk t r (1) CAS (2)

Références

Télécharger maintenant ( PDF - 10 Page - 339.75 KB )

Documents relatifs

Behavior of Salmonella typhimurium DT104 during the manufacturing of Ergo and Ayib, Ethiopian traditional fermented milk products

When fermented milk (inoculated with or without LAB at 0 or 24 h of fermentation) was cooked at 50°C for Ayib-making, DT104 survived up to 60 min of cooking with survival varied

Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedaries) Gariss

Inoculations of raw camel milk with selected LAB strains (E. duransR03, E.faecium NWL and L. plantarum BJ6 and their combination as well as the control - fermentation without

Protection against lead contamination by strains of lactic acid bacteria from fermented camel milk

The quantity of faeces lead in groups treated by fermented milk product containing or not lead nitrate was high relatively to Control and Water Pb groups.. Such observation

Protection against lead contamination by strains of lactic acid bacteria from fermented camel milk

They were divided into four treatment groups: (1) cavies not receiving lead and used as control group, (2) treated group with 2 mL of solution containing Lead Nitrate (0.5 ppm)

Oxytocin and milk removal: two important sources of variation in milk production and milk quality during and between milkings

Alternatively, one could also envisage that more frequent udder evacuation and milk removal would not only reduce accu- mulation of FIL, but would also avoid any deleterious effects

Microbial Desulfurization of Diesel Oils by Selected Bacterial Strains

The desulfurization yields calculated from the total sulfur content of various types of diesel oil after 96 h incubation in the presence of resting cells from the selected strains

Lactococcus lactis strains from raw ewe's milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

Fabienne Feutry, Paloma Torre, Ines Arana, Susana Garcia, Nathalie Desmasures, et al.. Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese

Presence of milk phospholipids and milk lipids modified the immunomodulatory properties of infant formula in neonatal pigs

Presence of milk phospholipids and milk lipids modified the immunomodulatory properties of infant formula in neonatal pigs.. 4th World Congress of Pediatric Gastroenterology,