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- Antonsson, Martin, et al.
(författare)
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A comparison between the microflora of Herrgård cheese from three different dairies
- 2001
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Ingår i: International Dairy Journal. - 0958-6946. ; 11:4-7, s. 285-291
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Tidskriftsartikel (refereegranskat)abstract
- The microflora of Herrgård cheese produced at three dairies was grouped by phenotypical key tests and typed by randomly amplified polymorphic DNA (RAPD). Ten cheeses from the same vat at each dairy were analysed, five after 3 and another five after 6 months of ripening. All cheeses were organoleptically graded as Herrgård after uniform national standards, and only small but characteristic differences were found between cheeses from different dairies. Cheese from two dairies were dominated by a spontaneous secondary microflora of Lactobacillus from 3 months of ripening, while strains from the starter culture still dominated in cheese from the third dairy after 6 months. The Lactobacillus flora from the different dairies were mainly of diverse RAPD types, but of the 24 different RAPD types found, three were isolated from cheese made at two different dairies and two other RAPD types were isolated from cheese from all three dairies. A succession of different RAPD types was shown at one dairy.
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| 5. |
- Malmgren, Bozena, et al.
(författare)
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Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures
- 2017
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Ingår i: International Dairy Journal. - : Elsevier BV. - 0958-6946 .- 1879-0143. ; 71, s. 60-75
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Tidskriftsartikel (refereegranskat)abstract
- Changes occurring in directly heated UHT milk were studied during storage at 5, 22, 30 and 40 °C. Industrially produced UHT milk samples were analysed for changes in enzymatic activity, protein modification, destabilisation of casein micelles and relocation of milk proteins in relation to sedimentation and gel formation. Sedimentation occurred at all temperatures, and the protein composition of the sediments reflected the composition of its liquid phase; however, there was no α-lactalbumin, β-lactoglobulin or κ-casein present in sediments. Tendrils composed of β-lactoglobulin and κ-casein were seen on casein micelles after UHT treatment and grew in length prior to gelation. High degrees of lactosylation of proteins and peptides were clearly correlated with the absence of gelation and long tendrils. Gelled samples showed complete hydrolysis of intact β-casein, and limited lactosylation of β-lactoglobulin and κ-casein.
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