Dairy Foods

Arvanitoyannis, Ioannis S.; Varzakas, Theodoros; Houwelingen, Maria Koukaliaroglou-Van

doi:10.1002/9781444320923.ch3

Cited by 4 publications

(5 citation statements)

References 163 publications

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“…Pearson's correlation data indicated that contrary to previous studies, some of the proteolytic LAB may lead to the formation of bitter peptides and flavour defects in dairy products (Arvanitoyannis et al . ). The results of the current study, showed that there is no specific correlation between protease activity and either flavour defects or overall acceptance of fermented cow's and Camel's milk (Table ).…”

Section: Resultsmentioning

confidence: 97%

The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products

Moslehishad

Mirdamadi

Ehsani

et al. 2013

Int J of Dairy Tech

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The aim of this study was to evaluate the proteolytic activities of 14 strains of lactic acid bacteria and their impact on sensory characteristics of the resultant fermented cow and camel milk. The results showed that Lactobacillus rhamnosus PTCC 1637 and Lactobacillus fermentum PTCC 1638 had high protease activity and high mean values for sensory quality in fermented cow's and camel's milk. Lactobacillus plantarum PTCC 1058 revealed high protease activity and sensory scores in camel milk. Consequently, milk fermentation using such strains might be recommended for the development of dairy products containing bioactive peptides.

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Section: Resultsmentioning

confidence: 97%

The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products

Moslehishad

Mirdamadi

Ehsani

et al. 2013

Int J of Dairy Tech

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“…Each hazard is evaluated and receives a score between 1 and 3. A hazard is considered significant if the resulting hazard rating (HR) score from the multiplication of the probability by the severity is above 3 [12,16,37,38]. A significant hazard is one of such a nature that its elimination or reduction to an acceptable level is essential to the production of safe food.…”

Section: Haccp Plan Principles (Steps 7-12): Hazard Identification An...mentioning

confidence: 99%

Food Safety System (HACCP) as Quality Checkpoints in a Spin-Off Small-Scale Yogurt Processing Plant

et al. 2020

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The present study describes the implementation of a food safety system in the dairy pilot plant “Gourmeticus Academicum,” a spin-off within the University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania. In order to improve Hazard Analysis of Critical Control Points (HACCP) the preliminary programs were integrated into the quality management system (QMS) by monitoring the biological hazards. The process provides future specialists with good practice hands-on and educational tools. This study focused on hazard analysis, the determination and establishment of prerequisite programs, and the role of critical control points (CCPs) based on HACCP and the challenges found during the process as a critical thinking model on education programs. The determination of the CCPs in the processing of yogurt was made by applying the decision tree method. Besides, biological hazards are included as a by-control of the system’s implementation performance. For the successful implementation of HACCP principles, prerequisite programs (PRPs) and operational prerequisite programs (OPRPs) were initially implemented. This process could be challenging but feasible to be reached in small-scale food industries with remarkable results as educational tools.

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“…Дотримання усіх вимог програмпередумов, зокрема GMP та SSOP, обумовлює ефективний вплив на стан виробничих умов, орієнтацію на конкретні заходи налаштування й регулювання належного рівня виробничої та особистої гігієни. Також дозволяє суттєво спростити подальші кроки створення й запровадження загальної системи управління безпечністю, зокрема на найвідповідальнішому етапі -аналізу небезпечних чинників на всіх ланках технологічного процесу [13].…”

Section: виявлення контрольних критичних точок для управління безпечнunclassified

Identification of critical control points for safety management of production of frozen fish

Одарченко

Карбівнича

Гасай

et al. 2015

EEJET

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Dairy Foods

Cited by 4 publications

References 163 publications

The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products

The proteolytic activity of selected lactic acid bacteria in fermenting cow's and camel's milk and the resultant sensory characteristics of the products

Food Safety System (HACCP) as Quality Checkpoints in a Spin-Off Small-Scale Yogurt Processing Plant

Identification of critical control points for safety management of production of frozen fish

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