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IMPEDANCE MEASUREMENT OF CHANGES IN ACTIVITY OF LACTIC CHEESE STARTER CULTURE AFTER STORAGE AT 277 K (4 DEG C).

Author(s) : TSAI K. P., LUEDECKE L. O.

Type of article: Article

Summary

IMPEDANCE, TITRATABLE ACIDITY, AND CHANGE IN PH WERE USED TO MEASURE ACTIVITY OF LACTIC CHEESE STARTER CULTURE HELD UP TO 7 D AT 277 K. THE IMPEDANCE MICROBIOLOGY PROVIDED AN ACTIVITY ESTIMATE WITHIN 37 TO 53 MIN, AND THE RESULTS WERE SIMILAR TO THE ACTIVITY MEASUREMENTS USING TITRATABLE ACIDITY AND CHANGE IN PH. THE CULTURE ACTIVITY DECREASED MOST RAPIDLY BETWEEN 2 AND 5 D. THE SLOPE OF THE IMPEDANCE CURVE, 15 MIN AFTER THE IMPEDANCE DETECTION TIME, DECREASED AS STORAGE TIME INCREASED WITH THE SHARPEST DECREASE OCCURRING DURING THE FIRST 3 D OF STORAGE.

Details

  • Original title: IMPEDANCE MEASUREMENT OF CHANGES IN ACTIVITY OF LACTIC CHEESE STARTER CULTURE AFTER STORAGE AT 277 K (4 DEG C).
  • Record ID : 1990-1952
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 72 - n. 9
  • Publication date: 1989/09
  • Document available for consultation in the library of the IIR headquarters only.

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