References

Andrew MHE, Russell AD. The Revival of Injured Microbes. New York: Academic Press, 1984.

Aneja RP. Traditional dairy delicacies. In: Gupta PR, ed. Dairy India. New Delhi: PR

Gupta. 1997, pp 371-386. Balasubramanyan BV, Varadaraj MC. Dahi as a potential source of lactic acid bacteria active against foodborne pathogenic and spoilage bacteria. J Food Sci Technol-Mysore 31:241-243, 1994.

Bodyfelt FW, Tobias J, Trout GM. The Sensory Evaluation of Dairy Products. New York: Van Nostrand Reinhold, 1988.

Briceno AG, Martinez R. Comparison of methodologies for the detection and enumeration of lactic acid bacteria in yogurt. Arch Latinoam Nutr 45:207-212, 1995.

Chandan RC. Yogurt. In: Hui YH, ed. Dairy Science and Technology Handbook. Vol 2. Product Manufacturing. New York: VCH, 1992, pp 1-56.

Collins EB, Hartlein K. Influence of temperature of lactobacilli on nonfermented acidophilus milks. J Dairy Sci 65:883-886, 1982.

Dave RI, Shah NP. Evaluation of media for selective enumeration of Streptococcus ther-mophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, and bifidobacteria. J Dairy Sci 79:1529-1536, 1996.

Dave RI, Dave JM, Sannabhadti SS. Antibacterial activity of buffalo milk dahi prepared using S. thermophilus strains as starter culture. Indian J Dairy Sci 45:607-610, 1992.

de Valdez GF, de Giorio GS, Ruiz-Holgado AA, Oliver G. Influence of the recovery medium on the viability of injured freeze-dried lactic acid bacteria. Milchwissenschaft 40:518-520, 1985.

de Vuyst L, Vandamme EJ. Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics, and Applications. New York: Blackie, 1994.

Dunn JM, Finocchiaro ET. Starch-based texturizing agents and methods of manufacture. US Patent 5614243:Mar 25, 1997.

El-Gendy SM. Fermented foods of Egypt and the Middle East. J Food Prot 46:358-367, 1983.

Elliker PR. Effect of various bacteria on diacetyl content and flavor of butter. J Dairy Sci 28:93-102, 1945.

Frank JF, Christen GL, Bullerman LB. Tests for groups of microorganisms. In: Marshall RT, ed. Standard Methods for the Examination of Dairy Products. 16th Ed. Washington, DC: Am Public Health Association 1992, pp 278-279.

Gilliland SE. Acidophilus milk products: A review of potential benefits to consumers. J Dairy Sci 72:2483-2494, 1989.

Guirguis N, Hickey MW. Factors affecting the performance of thermophilic starters. 1. Sensitivity to dairy sanitizers. Aust J Dairy Technol 42:11-13, 1987a.

Guirguis N, Hickey MW. Factors afferting the performance of thermophilic starters. 2. Sensitivity to the lactoperoxidase system. Aust J Dairy Technol 42:14-16, 1987b.

Hammer BW. Dairy Bacteriology. New York: Wiley, 1928.

Hassan AN, Frank JF, Schmidt KA, Shalabi SI. Rheological properties of yogurt made with encapsulated nonropy lactic cultures. J Dairy Sci 79:2091-2097, 1996.

International Dairy Federation. Mesophilic Starter Cultures. Enumeration of Citrate Fermenting Lactic Acid Bacteria: Int Dairy Fed Standard 180. Brussels: IDF, 1997a.

International Dairy Federation. Yogurt. Enumeration of Characteristic Microorganisms: Int Dairy Fed Standard 117B. Brussels: IDF, 1997b.

International Dairy Federation. World Dairy Situation, Bulletin 339. Brussels: IDF, 1999.

Kilic AO, Pavlova SI, Ma W, Tao L. Analysis of lactobacillus phages and bacteriocins in American dairy products and characterization of a phage isolated from yogurt. Appl Environ Microbiol 62:2111-2116, 1996.

Kosikowski FV, Mistry VV. Cheese and Fermented Milk Foods. Vol 1. Origins and Principles. Westport, CT: Kosikowski, 1997.

Kumar R, Sarkar S, Misra AK. Effect of incorporation of nisin on the quality of dahi. J Dairying Foods Home Sci 17:13-24, 1998.

Kurmann JA, Rasic JL, Kroger M. Encyclopedia of Fermented Fresh Milk Products. New York: Van Nostrand Reinhold, 1992.

Lavezzari D, Sozzi T, Pirovano F. Microorganisms producing polysaccharides: differentiation between ropy and thickening strains. In: Texture of Fermented Milk Products and Dairy Desserts. Brussels: IDF, 1998, pp 71-77.

Lee FY, White CH. Effects of stabilizers and rennet on sensory and physical properties in lowfat sour cream. J Dairy Sci 74:(Suppl 1) 126 (Abstr), 1991.

Lee SY, Vedamuthu ER, Washam CJ, Reinbold GW. An agar medium for the differential enumeration of yogurt starter bacteria. J Milk Food Technol 37:272-276, 1974.

Levata-Jovanovic M, Sandine WE. A method to use Leuconostoc mesenteroides subsp. cremoris 91404 to improve milk fermentations. J Dairy Sci 80:11-18, 1997.

Mareschi JP, Cueff A. Essential characteristics of yogurt and regulation around the world. In: Chandan RC, ed. Yogurt: Nutritional and Health Properties. McLean, VA: National Yogurt Association, 1989, pp 11-28.

Martin JH, Chou KM. Selection of bifidobacteria for use as dietary adjuncts in cultured dairy foods: 1—tolerance to pH of yogurt. Cultured Dairy Prod J 27:(4)21-26, 1992.

Masud T, Sultana K, Shah MA. Incidence of lactic acid bacteria isolated from indigenous dahi. Asian Australasian J Animal Sci 4:329-331, 1991.

Matalon ME, Sandine WE. Improved media for differentiation of rods and cocci in yogurt. J Dairy Sci 69:2569-2576, 1986.

Miller DD, Elliker PR. Effect of quaternary ammonium compounds on activity of lactic acid starter bacteria in milk and cheese. J Dairy Sci 34:279-286, 1951.

Mistry VV, Hassan HN. Manufacture of yogurt from a high milk protein powder. J Dairy Sci 75:947-957, 1992.

Moineau S, Borakev M, Holler BJ, Walker SA, Kondo JK, Vedamuthu ER, Vandenbergh PA. Isolation and characterization of lactococcal bacteriophages from cultured buttermilk plants in the United States. J Dairy Sci 79:2104-2111, 1996.

Moreau M. Mare milk. Equ'idee Bull d'information sur les Equides 6:55-63, 1992.

Pariente JM, Ryan JJ, Adkinson RW, Gough RH. Enumeration of heat injured Lactobacillus casei using five different growth media. J Dairy Sci 70:(Suppl 1) 80 (Abstr), 1987.

Patel RS, Chakraborty BK. Storage stability of shrikhand manufactured from different sources of milk solids. Jpn J Dairy Food Sci 36:209-216, 1987.

Patel RS, Chakraborty BK. Shrikhand—a review. Indian J Dairy Sci 41:109-115, 1988.

Pearce LE. Quaternary ammonium detergent sanitizers and starter activity. NZ J Dairy Sci Technol 13:56-58, 1978.

Prajapati JP, Upadhyay KG, Desai HK. Study on influence of post-production heat treatment on quality of fresh shrikhand. J Food Sci Technol-Mysore 28:365-367, 1991.

Rasic JL, Kurmann JA. Yogurt. Copenhagen: Technical Publishing House, 1978.

Rasic JL, Kurmann JA. Bifidobacteria and Their Role. Basel: Birkhauser Verlag, 1983.

Rasic JL, Kosikowski FV, Bozic Z. Nutrient yogurt from low lactose milk using a combined lactase-UF retentate procedure. Milchwissenschaft 47:32-35, 1992.

Ray B. Sublethal injury, bacteriocins, and food microbiology. ASM News 59:285-291, 1993.

Reinbold GW, Reddy MS. Sensitivity or resistance of dairy starter and associated microorganisms to selected antibiotics. J Milk Food Technol 37:517-521, 1974.

Sarkar S, Dave JM, Sannabhadti SS. Characterisation of isolates of lactic acid bacteria from market sample of misti dahi. Indian J Dairy Sci 45:33-36, 1992.

Sarkar S, Kuila RK, Misra AK. Antimicrobial properties of srikhand. Indian J Dairy Sci 49:270-276, 1996a.

Sarkar S, Kuila RK, Misra AK. Effect of incorporation of gelodan TMSB 253 (stabilizer cum preservative) and nisin on the microbiological quality of shrikhand. Indian J Dairy Sci 49:176-184, 1996b.

Sato J, Omata Y, Kodama Y, Noda K. Applications of DEFT in the dairy industry. J Jpn Soc Food Sci Technol 33:117-124, 1986.

Seitz EW, Sandine WE, Elliker PR, Day EA. Distribution of diacetyl reductase among bacteria. J Dairy Sci 46:186-189, 1963.

Singer NS, Latella J, Yamamoto S. Reduced fat sour cream. US Patent 5096730:Mar 17, 1992.

Singer NS, Pookote S, Hatchwell LC, Anderson G, Shazer AG, Booth BJ. Flavor delivery system for fat free foods. US Patent 5202146:Apr 13, 1993.

Speck ML. Market outlook for acidophilus food products. Cultured Dairy Prod J 10:8, 1975.

Srinivasan R, Sarkar S, Pramanik KK, Misra AK. Isolation and characterization of lactococcus species producing bacteriocins. Indian J Dairy Sci 48:596-602, 1995.

Swithinbank H, Newman G. Bacteriology of Milk. London: John Murray, 1903.

Takizawa S, Kojima S, Tamura S, Fujinaga S, Benno Y, Nakase T. The composition of the lactobacillus flora in kefir grains. Syst Appl Microbiol 21:121-127, 1998.

Tamime AY, Marshall VME. Microbiology and technology of fermented milks. In: BA, Law ed. Microbiology and Biochemistry of Cheese and Fermented Milk. London: Chapman & Hall, 1997, pp 57-152.

Tamime AY, Robinson RK. Yogurt Science and Technology. New York: Pergamon Press, 1985.

Tamime AY, Robinson RK. Fermented milks and their future trends. Part II. Technological aspects. J Dairy Res 55:281-307, 1988.

Tamime AY, Muir DD, Wszolek M. Kefir, koumiss and kishk. Dairy Ind Int 64:(5)32-33, 1999.

Valladao M, Sandine WE. Quaternary ammonium compounds in milk: Detection by reverse-phase high performance liquid chromatography and their effect on starter growth. J Dairy Sci 77:1509-1514, 1994.

Vedamuthu ER. What is wrong with cultured buttermilk today? Dairy Food Sanit 5:813, 1985.

Vedamuthu ER. The yogurt story—past, present and future. Dairy Food Environ Sanit 11:202-203, 265-267, 310-311, 371-374, 444-446, 513-514, 583-585, 729733, 12:220-221, 351-354, 1992.

Vedamuthu ER. The dairy leuconostoc: use in dairy products. J Dairy Sci 77:2725-2737, 1994.

Vedamuthu ER, Shah RB. Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby. US Patent 4328097:May 3, 1983.

Wilkins DW, Schmidt RH, Shireman RB, Smith KL, Jezeski JJ. Evaluating acetaldehyde synthesis from L-[14C(U)] threonine by Streptococcus thermophilus and Lactobacillus bulgaricus. J Dairy Sci 69:1219-1224, 1986.

Wood BJB, Holzapfel WH. The Genera of Lactic Acid Bacteria. New York: Chapman & Hall, 1995.

Yalpani M. Polyhydroxyalkanoate flavor delivery system. US Patent 5225227:Jul 6, 1993.

Was this article helpful?

0 0
5 Ways To Get Rid Of The Baby Fat

5 Ways To Get Rid Of The Baby Fat

Many women who have recently given birth are always interested in attempting to lose some of that extra weight that traditionally accompanies having a baby. What many of these women do not entirely realize is the fact that breast-feeding can not only help provide the baby with essential vitamins and nutrients, but can also help in the weight-loss process.

Get My Free Ebook


Post a comment