Article: Proteolysis, volatile compounds, and sensory evaluation in Hispanico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles

Article: Studies from M.M. Milesi and co-researchers in the area of applied microbiology published.
Science Letter;  September 30, 2008 ;     390 words ......viability and proteolytic activity of an adjunct culture of Lactobacillus plantarum I91 was...cheeses. Cheeses with and without adjunct culture were made under controlled microbiological...pattern in both cheese matrices. The adjunct culture caused changes to secondary proteolysis...

Article: Research yields new reasons to say cheese.
Food Engineering;  November 1, 2000 ;     560 words ......quality and modifying texture. An adjunct culture is a non starter culture, added to...it might provide. In this case, the adjunct culture results in cheese with a smoother...Best applications for use of the adjunct culture would be for smoother texture in a...

Article: A BETTER CHEDDAR UW PROCESS HELPS REDUCE BITTERNESS.(BUSINESS)
The Capital Times (Madison, WI);  March 12, 2003 ;     428 words ......They sometimes add a second batch of bacteria, called an adjunct culture. To make cheddar, they mix in an organism called Lactobacillus...cheese's unpredictability and to eliminate the need for an adjunct culture. Steele and his colleagues have applied for a patent and...

Article: Strategies aimed at improving low-fat cheese
Emerging Food R&D Report;  December 1, 1996 ;     328 words ......make procedure modification, as well as the addition of an adjunct culture. The product has a good taste and texture, we're told. Samples...is to learn more about the bacteria so that the optimum adjunct culture could be developed for a specific cheese product. Further...

Article: Better cheddar: UW scientist finds enzyme to cut bitter taste Discovery could save makers millions in production fees [Corrected 03/ 13/03]
The Milwaukee Journal Sentinel;  March 12, 2003 ;     700+ words ......Sometimes, a second batch of bacteria is added, called an adjunct culture. In cheddar production, an organism called Lactobacillus...unpredictability of the end product, and eliminating the need for an adjunct culture. Steele and his colleagues have applied for a patent and...

Article: Enhanced Nutty Flavor Formation in Cheddar Cheese Made with a Malty Lactococcus lactis Adjunct Culture
Journal of Dairy Science;  September 1, 2006 ;     700+ words ......the influence of a malty L. lactis adjunct culture on nutty flavor development in Cheddar...Additionally, cheeses made with the adjunct culture showed more rapid and more intense...Strecker aldehyde, Cheddar cheese flavor, adjunct culture, Lactococcus lactis INTRODUCTION The...

Article: Enzyme may reduce bitterness of some cheeses.(Milwaukee Journal Sentinel)
Knight Ridder/Tribune News Service;  March 11, 2003 ;     700+ words ......Sometimes, a second batch of bacteria is added, called an adjunct culture. In cheddar production, an organism called Lactobacillus...unpredictability of the end product, and eliminating the need of an adjunct culture. Steele and his colleagues have applied for a patent and...

Article: Wisconsin Scientist Finds Enzyme to Cut Bitter Taste of Cheddar.
Knight Ridder/Tribune Business News;  March 12, 2003 ;     700+ words ......Sometimes, a second batch of bacteria is added, called an adjunct culture. In cheddar production, an organism called Lactobacillus...unpredictability of the end product, and eliminating the need for an adjunct culture. Steele and his colleagues have applied for a patent and...

Article: Impact of Chymosin- and Plasmin-Mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-Type Cheeses
Journal of Dairy Science;  September 1, 2008 ;     700+ words ......with or without a Lactobacillus plantarum 191 adjunct culture and with or without added pepstatin or plasmin...manufactured and ripened for 60 d. The addition of the adjunct culture resulted in enhancement of secondary proteolysis...

Article: A taste of culture. (culture polysaccharides, flavors, stabilizers and sweeteners)
Dairy Foods;  August 1, 1997 ;     557 words ......for some time - if it doesn't taste good, no one will buy it. Fortunately for dairy foods product developers, starter and adjunct culture supplier Chr. Hansen Inc., Milwaukee, sponsors a technical conference dedicated to the development of good-tasting cultured...

Article: Effect of Using Propionic Acid Bacteria as an Adjunct Culture in Yogurt Production
Journal of Dairy Science;  March 1, 2008 ;     700+ words ...ABSTRACT Propionibacteria are able to produce a wide variety of food components beneficial to human health. In this study, yogurt was produced by using the adjunct starter cultures Propionibacterium jensenii B1264 and Propionibacterium thoenii (jensenii) P126. Although the total solids and protein

Article: Impact of nisin producing culture and liposome-encapsulated nisin of ripening of Lactobacillus added-cheddar cheese
Journal of Dairy Science;  June 1, 2003 ;     700+ words ......nisin Z, nisin Z producing Lactococcus lactis ssp. lactis biovar. diacetylactis UL719, or Lactobacillus casei-casei L2A adjunct culture into cheese milk on textural, physicochemical and sensory attributes during ripening of Cheddar cheese. For this purpose...

Article: Research from N.A. Kocaogluvurma and co-researchers in the area of dairy science & technology published.
Agriculture Week;  September 11, 2008 ;     512 words ......cheeses, Lactobacillus casei A26, L. casei B21, and Lactobacillus rhamnosus H2, as an adjunct. Control cheeses lacked the adjunct culture. Cheeses were analyzed during ripening for microbial and chemical composition. Adjunct strain L. casei A26, which utilized...

Article: Morning Smile; Professor finds way to make better cheddar
Telegraph - Herald (Dubuque);  March 13, 2003 ;     236 words ......mixing a medley of bacteria called a starter culture with warm milk. They sometimes add a second batch of bacteria, called an adjunct culture. To make cheddar, they mix in an organism called Lactobacillus helveticus, which smooths out the cheese's taste and reduces...