Fermented milk: proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Brussels
2003
|
| Schriftenreihe: | International Dairy Federation special issue
301 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 405 S. Ill., graph. Darst. |
| ISBN: | 9290980362 |
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| adam_text | Fermented Milk
Proceedings of the IDF Seminar on Aroma and Texture
of Fermented Milk,
held in Kolding, Denmark, June 2002
CONTENTS
Page
Foreword 7
SYMPOSIUM OPENING
Current and future applications of fermentation technology in the dairy
industry - P. Jelen, P. Gallmann, T. Coolbear ( New Zealand) 10
SESSION I: Cultures - Chair: Prof. F. Dellaglio (Italy)
1.1 Historical and Cultural Aspects of Traditional Fermented Milk -
J. A. Narvhus (Norway) 21
1.2 Identification and characterization of starter cultures for fermented
milk - F. Dellaglio (Italy) 34
1.3 Tools in the development of future starter cultures for fermented
milk-A. Skriver, E. Stenby, D.M. Folkenberg, M. Runge
N. Bang Jensen (Denmark) 55
1.4 Authentication of probiotic bifidobacteria using protein and DNA
fingerprinting techniques - H. K. Mayer, C. Bonaparte, M. Newart
W. Kneifel (Austria) 62
1.5 Differentiation of Lactobacilli by Carbohydrate Fermentation,
Polymerase Chain Reaction, Gene Sequencing and Pulsed Field Gel
Electrophoresis - A. R. Desai, N. P. Shah I. B. Powel (Australia) 85
1.6 Streptococcus thermophilus in the production of fermented milk -
D. Lavezzari, F. Pirovano , D. Chirico , I. Piazza (Italy) 92
1.7 The exopolysaccharide production by starter cultures and their
influence on textural characteristics of Fermented Milk -
N. P. Shah (Australia) 101
1.8 New probiotic bifido strain for immune stimulation - K. Schmid
R. C. Schlothauer (Germany) 116
International Dairy Federation
1.9 Responses of probiotic bacteria to oxygen - A. Talwalkar,
K. Kailasapathy , P. Peiris, R. Arumugaswamy, M. Nguyen
(Australia) 125
1.10 L acidophilus NCFM®: functional properties of a unique probiotic
strain - D. Brassart (France) 136
1.11 Safety aspects of fermented products - G. Mogensen (Denmark) 144
1.12 Lactobacillus F19 - safety considerations in practice - R. Fonden,
S. Bjomeholm K. Ohlson (Sweden) 159
SESSION II: Processing - Chair: Dr. P. Schkoda (Switzerland)
11.1 Impact of Technology on the Functional Properties of Fermented
Dairy Products - New possibilities for product and process design
- U. Ku oz k(Germany) 168
11.2 Membrane Filtration - New Applications in the Manufacture of
Fermented Dairy Products - P. Schkoda (Switzerland) 184
11.3 On line monitoring of a batch fermentation process by a combination
of NIR Spectroscopy, Multi Channel Fluorescence Spectroscopy,
and Membrane Inlet Mass Spectrometry - J. G. Pedersen,
P. Jorgensen, E. P. Jensen (Denmark) 195
11.4 Influence of Technological Conditions on Fermented Milk
Production - G. Maiocchi (Italy) 202
11.5 Consistency of Stirred Fermented Milk after Fermentation -
P. Silfverberg (Finland) 211
11.6 Influence of packaging materials on the keeping quality of fermented
milk - K. O. Nilsen, S. Evavold R. T. Solgaard (Norway) 215
11.7 Structure Formation in Yoghurt: Rheology and Microstructure -
R. Ipsen (Denmark) 225
11.8 Development and application of a model predicting viscosity loss
of yoghurt in processing equipment - M.M.M. Vissers P. de Jong
(The Netherlands) 233
11.9 Enzymatic crosslinking of proteins in the manufacture of fermented
milk - P.C. Lorenzen H. Neve (Germany) 241
11.10 Exopolysaccharide-producing lactic acid bacterium strains as
functional starter cultures in the production of fermented milk -
L De Vuyst, M. Zamfir, B. Degeest F. Vaningelgem (Belgium) 250
11.11 The quality and acceptability of plain and supplemented goat s and
cow s milk fermented with kefir culture - R. Bozanic, L. Tratnik,
Z. Herceg M. Hruskar (Croatia) 267
Fermented Milk
SESSION III: Product evaluation - Chair. Dr. L. Knudsen (Denmark)
111.1 Viscosity, smoothness and stability of yoghurt as affected by
structure and EPS functionality - P. Zoon (the Netherlands) 280
111.2 Production of a probiotic yoghurt with increased levels of bioactive
peptides - L. Chianese, S. Caira, F. Pizzolongo, D. Melck,
P. Ferranti, P. Merusi, P. Cagnasso F. Addeo (Italy) 290
111.3 Microstructure and Theological properties of yogurt - S. Olsen
(Denmark) 302
111.4 Prediction of Syneresis in Yoghurt by Means of Confocal Laser
Scanning Microscopy (CLSM) and Image Analysis - U. Andersen,
J. Huang, K. H. Esbensen, B. Mikkelsen, L. B. Knudsen
(Denmark) 313
111.5 Effect of Differently Processed Fruit Preparations on the Quality
Berry Yoghurt - H. Brimar, A. Avitabile Leva, D. Torreggiani,
T.M.P. Cattaneo (Sweden, Italy) 321
111.6 Proficiency testing in sensory evaluation of fermented milk
by scoring - S. Solem (Norway) 328
POSTERS
P.1 Lactobacilli identification by comparative sequence analysesof
the tuf gene - F. Chavagnat, M. Haueter, J. Jimeno, M.G. Casey
(Switzerland) 337
P.2 Identification of lactic acid bacterial strains using molecular biology
methods - H. K. Mayer, C. Matlschweiger, K. J. Domig, W. Kneifel
(Austria) 346
P.3 Development of bacteriophage resistant starter cultures - genetic
engineering vs. classical methods - T. Janzen, B. Stuer-Lauridsen,
P. Rasmussen, J. Schnabl L. Riisberg (Denmark) 367
P.4 Texture Improvement of Fermented Dairy Products by enzymatic
crosslinking with Transglutaminase - A. Schey (Germany) 371
P.5 Matrix effects on the kinetics of lactose hydrolysis in fermented and
acidified milk products - J. Hinrichs, C. Baumgartner, U. Kulozik
K. Weidendorfer (Germany) 376
P.6 The structure of casein in heated suspensions affects the acid
gelation of milk - M.H. Famelart, A Laligant, D. Paquet,
Y. Lemenager G. Brule (France) 381
P.7 Relationship between instrumental and sensory measurements of
consistency for fermented milk products - I. Lindstrom, C. Edsman,
K. Granlund, A. Larsson (Sweden) 390
International Dairy Federation
P.8 Sensory evaluation of yoghurt flavour - M. 0. Runge,
D. M. Folkenberg, H. S. Guldager, E. Stenby A. Skriver (Sweden) 393
P.9 Sensory screening of exopolysaccharide producing yoghurt strains -
D. M. Folkenberg, R. Ipsen, A. Skriver P. Dejmek (Sweden) 397
CONCLUSIONS OF THE SYMPOSIUM
C.1 Symposium conclusions from a scientific point of view - P. Zoon
(The Netherlands) 401
C.2 Conclusions from a technological point of view - B. K. Mortensen
(Denmark) 403
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| id | DE-604.BV019638452 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T20:01:54Z |
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| institution_GND | (DE-588)10067633-9 |
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| spelling | Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 International Dairy Federation Brussels 2003 405 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier International Dairy Federation special issue 301 Fermented milk Congresses Milch (DE-588)4039264-8 gnd rswk-swf Milchverarbeitung (DE-588)4169927-0 gnd rswk-swf Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf Fermentationsprodukt (DE-588)4384390-6 gnd rswk-swf Starterkultur (DE-588)4182941-4 gnd rswk-swf Konferenz (DE-588)4032055-8 gnd rswk-swf Milchprodukt (DE-588)4235506-0 gnd rswk-swf Fermentation (DE-588)4129537-7 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Kolding <2002> gnd rswk-swf Milch (DE-588)4039264-8 s Fermentation (DE-588)4129537-7 s Starterkultur (DE-588)4182941-4 s Konferenz (DE-588)4032055-8 s Kolding <2002> f DE-604 Milchverarbeitung (DE-588)4169927-0 s Milchprodukt (DE-588)4235506-0 s Fermentationsprodukt (DE-588)4384390-6 s Lebensmittelqualität (DE-588)4343361-3 s Seminar on Aroma and Texture of Fermented Milk 2002 Kolding Sonstige (DE-588)10067633-9 oth International Dairy Federation special issue 301 (DE-604)BV005943414 301 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012967386&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 International Dairy Federation special issue Fermented milk Congresses Milch (DE-588)4039264-8 gnd Milchverarbeitung (DE-588)4169927-0 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Fermentationsprodukt (DE-588)4384390-6 gnd Starterkultur (DE-588)4182941-4 gnd Konferenz (DE-588)4032055-8 gnd Milchprodukt (DE-588)4235506-0 gnd Fermentation (DE-588)4129537-7 gnd |
| subject_GND | (DE-588)4039264-8 (DE-588)4169927-0 (DE-588)4343361-3 (DE-588)4384390-6 (DE-588)4182941-4 (DE-588)4032055-8 (DE-588)4235506-0 (DE-588)4129537-7 (DE-588)1071861417 |
| title | Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 |
| title_auth | Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 |
| title_exact_search | Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 |
| title_full | Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 International Dairy Federation |
| title_fullStr | Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 International Dairy Federation |
| title_full_unstemmed | Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 International Dairy Federation |
| title_short | Fermented milk |
| title_sort | fermented milk proceedings of the idf seminar on aroma and texture of fermented milk held in kolding denmark june 2002 |
| title_sub | proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 |
| topic | Fermented milk Congresses Milch (DE-588)4039264-8 gnd Milchverarbeitung (DE-588)4169927-0 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Fermentationsprodukt (DE-588)4384390-6 gnd Starterkultur (DE-588)4182941-4 gnd Konferenz (DE-588)4032055-8 gnd Milchprodukt (DE-588)4235506-0 gnd Fermentation (DE-588)4129537-7 gnd |
| topic_facet | Fermented milk Congresses Milch Milchverarbeitung Lebensmittelqualität Fermentationsprodukt Starterkultur Konferenz Milchprodukt Fermentation Konferenzschrift Kolding <2002> |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012967386&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV005943414 |
| work_keys_str_mv | AT seminaronaromaandtextureoffermentedmilkkolding fermentedmilkproceedingsoftheidfseminaronaromaandtextureoffermentedmilkheldinkoldingdenmarkjune2002 |