The major function of lactic starter cultures in cheese making is to produce lactic and other organic acids from the carbohydrates present in milk. The activity of six starter cultures consisting of two Lactococcus lactis ssp. lactis, two Lactococcus lactis ssp. lactis biovar. diacetylactis and two Leuconostoc strains, was tested by monitoring the evolution of the organic acid composition of milk by a modified HPLC method. In addition, their performance as cheese starters was also tested. The HPLC method developed proved to be a precise tool to monitor the organic acid content. Thus, it can be used to follow the fermentation ability of starter cultures, providing information about the type of fermentation. The use of any of the six starters assayed is suggested for manufacturing Afuega'l Pitu cheese.
This study was carried out to determine optimum conditions (beta-cyclodextrin concentration, mixing time, and holding time) for cholesterol removal from pasteurized nonhomogenized milk at 4 degrees C on a commercial scale by adding beta-cyclodextrin in a specially designed bulk mixer tank. The beta-cyclodextrin (0.4, 0.6, 0.8, and 1.0%) removed from 65.42 to 95.31% of cholesterol at 4 degrees C in 20 min. Treatment of milk with 0.8 and 1.0% (wt/vol) beta-cyclodextrin was no better than treatment with 0.6% beta-cyclodextrin. Maximum cholesterol removal was seen with 6 h of treatment. The beta-cyclodextrin cholesterol complex was precipitated from milk during 20 min without stirring at 4 degrees C and removed by centrifugation. After separating the milk, approximately 0.35% of residual beta-cyclodextrin remained in the skim fraction and 0.1% in the cream from milk treated with 0.6% beta-cyclodextrin. The rest of the beta-cyclodextrin was complexed with the cholesterol and eliminated via the discharger of the separator. Individual fatty acid and triglyceride compositions did not differ between control milk and milk treated with 0.6% beta-cyclodextrin.
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