A COMPARATIVE-STUDY ON THE PRODUCTION OF A WHITE CHEESE-SUBSTITUTE FROM SOYMILK AND SOYMILK BOVINE MILK MIXTURES

MODELING OF SALT TRANSFER DURING BRINING OF FETA CHEESE AND DETERMINATION OF DIFFUSION-COEFFICIENT GENCER, G; TURHAN, M (1988-10-01)
A kinetic study on the plasmid stability of three Lactococcus lactis strains Avsaroglu, M. Dilek; Buzrul, Sencer; Sanlibaba, Pinar; Alpas, Hami; Akcelik, Mustafa (Springer Science and Business Media LLC, 2007-11-01) The plasmid stability of three wild type Lactococcus lactis strains and their mutants was investigated at different incubation time and temperatures in two different media [M17 broth and reconstituted skim milk (RSM)]. The results showed that both incubation times and temperature are effective on plasmid loss. The plasmid profiles of wild type strains exhibited 8 to 9 distinct plasmid species with molecular weights from 2.1 to 24.0 kb. Lactose fermentation ability was found to be encoded by 22.2 (strain U70...
Evaluation of structural changes induced by high hydrostatic pressure in Leuconostoc mesenteroides Kaletunc, G; Lee, J; Alpas, Hami; Bozoglu, F (American Society for Microbiology, 2004-02-01) Scanning electron microcopy (SEM), transmission electron microscopy (TEM), and differential scanning calorimetry (DSC) were used to evaluate structural changes in Leuconostoc mesenteroides cells as a function of high-hydrostatic-pressure treatment. This bacterium usually grows in chains of cells, which were increasingly dechained at elevated pressures. High-pressure treatments at 250 and 500 MPa also caused changes in the external surface and internal structure of cells. Dechaining and blister formation on ...
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging Moradi, Mehran; Guimarães, Jonas T; Şahin, Serpil (Elsevier BV, 2021-08-01) The lactic acid bacteria (LAB) are usually recognized as safe for consumption and comprise several genera with different technological and health-promoting potential for food applications, including probiotic characteristics. Their exopolysaccharides (EPS) have interesting film-forming properties and may be used to produce edible packaging, as a structural enhancer, a bioactive agent or probiotic carrier in edible films and coatings. In these days, there is a specific demand for food products with reduced a...
A MODEL FOR PASTEURIZATION WITH MICROWAVES IN A TUBULAR FLOW REACTOR OZILGEN, S; OZILGEN, M (Elsevier BV, 1991-05-01) Thermal death kinetics of Escherichia coli with microwaves were studied by using a tubular flow reactor with different diameters, lengths, and flow rates. Mathematical models were presented for temperature profile development and death of the microorganisms along the reactor. A first-order kinetic expression in biomass concentration simulated the death phenomena. Temperature effects on the death rate constant were expressed with an Arrhenius expression. Numerical values of the constants of this expressi...

Citation Formats

Z. OGEL and F. YILDIZ, “A COMPARATIVE-STUDY ON THE PRODUCTION OF A WHITE CHEESE-SUBSTITUTE FROM SOYMILK AND SOYMILK BOVINE MILK MIXTURES,” 1988, vol. 51, p. 826, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/66049.