Texture of Cheddar Cheese as Influenced by Fat Reduction
- A. Bryant, Z. Ustunol, J. Steffe
- 1 November 1995
Cheddar cheeses with five different fat levels (34, 32, 27, 21, and 13 %) were manufactured in a randomized block design experiment and replicated four times. Cheeses were ripened for 4 months at…
Antimicrobial edible films and coatings.
- A. Cagri, Z. Ustunol, E. Ryser
- Environmental Science, MedicineJournal of Food Protection
- 1 April 2004
Various antimicrobial edible films have been developed to minimize growth of spoilage and pathogenic microorganisms, including Listeria monocytogenes, which may contaminate the surface of cooked ready-to-eat foods after processing.
Growth and viability of commercial Bifidobacterium spp in skim milk containing oligosaccharides and inulin.
- Han-Seung Shin, J. Lee, J. Pestka, Z. Ustunol
- 1 August 2000
Two commercial strains of Bifidobacterium spp (Bf-1 and Bf-6) were cultured in 12% (w/w) reconstituted nonfat dry milk containing 0, 0.5, 1.0, or 5.0% fructooligosaccharide, and activity of the cultures in the presence of FOS, GOS, and inulin were determined.
Growth and Acid Production by Lactic Acid Bacteria and Bifidobacteria Grown in Skim Milk Containing Honey
- H. Chick, Han-Seung Shin, Z. Ustunol
- 1 April 2001
Honey supported growth of all 4 organisms similar to other sweeteners and was not inhibitory, and Lacile acid production was similar for all, except for bifidobacteria and wasNot influenced by sweetener type.
Potentiation of hydrogen peroxide, nitric oxide, and cytokine production in RAW 264.7 macrophage cells exposed to human and commercial isolates of Bifidobacterium.
- S. Y. Park, G. Ji, Y. Ko, H. Jung, Z. Ustunol, J. Pestka
- BiologyJournal of food microbiology
- 18 February 1999
Growth and viability of commercial Bifidobacterium spp. in honey-sweetened skim milk.
- Z. Ustunol, H. Gandhi
- Biology, MedicineJournal of Food Protection
- 1 November 2001
Two commercial Bifidobacterium bifidum (Bf-1 and Bf-6) were cultured in 12% reconstituted nonfat dry milk containing 5% honey, sucrose, fructose, or glucose to assess viability and growth promotion and acid production.
Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids
- A. Cagri, Z. Ustunol, E. Ryser
- 1 August 2001
Low pH (5.2) whey protein isolate-based edible films containing p-aminobenzoic acid (PABA) or sorbic acid (SA) were developed and assessed for inhibition of Listeria monocytogenes, Escherichia coli…
Mechanical and barrier properties of lactic acid and rennet precipitated casein-based edible films
- J. Chick, Z. Ustunol
- 20 July 2006
Tensile strength (TS), percent elongation (%E), oxygen permeability (OP), and water vapor permeability (WVP) of lactic acid and rennet precipitated casein-based edible films were studied to determine…
Invited review: Advances in starter cultures and cultured foods.
- T. Cogan, T. Beresford, J. Steele, J. Broadbent, N. Shah, Z. Ustunol
- Biology, MedicineJournal of Dairy Science
- 1 September 2007
Some of the major scientific advances made in starter and non-starter lactic acid bacteria during the past 10 yr are described, including genomic studies on dairy starter cultures, engineering of culture attributes, advances in phage control, developments in methods to enumerate lactic Acid bacteria and probiotics in dairy foods, and the potential role of cultured dairy foods in modulation of immune function.