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Swanson Cream Starter Where To Buy



Hello Jill. Thanks for all the GREAT hints on more natural cooking. I have a uestion about the recipes that you suggest 2 tyoes of cultures, such as buttermilk and sour cream. Which do you prefer, the Mesophelic starter culture or In this case, the buttermilk starter culture? Both ate redily available and i want to choose the best one. Thank you.




swanson cream starter where to buy



Although numerous studies focused on strategies to reduce fat in cheese [25,26,27,28], commercial low-fat cheeses are perceived by consumers as excessively dry, firm, or difficult to chew, and with atypical flavor [26,27,28,29]. Indeed, fat positively affects the body, texture (e.g., palatability) and rheological properties of cheeses [30], by filling the interstitial spaces of casein network during curd coagulation, thus preventing the caseins from clumping too much [31,32,33,34]. Fat-replacers (e.g., carbohydrates, protein-, or fat-based compounds) increase the moisture content of low-fat cheeses and mimic the role of fat on sensory properties [27,35,36,37,38]. For instance, microparticulated whey proteins and starters producing exopolysaccharides (EPS) were used as fat replacers in Caciotta cheeses [39]. Trani et al. [1] suggested the use of a mixture of carob flour suspension and milk cream as ingredient of the inner core of Burrata cheeses. However, the resulting cheese, although acceptable, was perceived different from the full-fat cheese [1].


Values of pH (A) and total titratable acidity (TTA) (B), determined after 1 (T1), 8 (T8), and 16 (T16) days of storage at 4 C, in the Burrata cheeses made from whole milk and cream (Control); semi-skimmed milk and reduced-fat cream (RC); semi-skimmed milk and reduced-fat cream diluted with xanthan (RCX) or carrageenan (RCC); semi-skimmed milk added with exopolysaccharide producing starter E1 and reduced-fat cream (RCE1); semi-skimmed milk and reduced-fat cream added with exopolysaccharide producing starter E2 (RCE2); semi-skimmed milk and reduced-fat cream both added with E1 and E2 (RCE1-2); semi-skimmed milk added with E1 and reduced-fat cream diluted with xanthan (RCXE1) or carrageenan (RCCE1). Within the same thesis, bars labelled with the same letter represent not significantly (p > 0.05) different values.


Concentration of proteins in the pH 4.6-insoluble (A) and pH 4.6-soluble nitrogen fraction (B), determined after 1 (T1) and 16 (T16) days of storage at 4 C, in the Burrata cheeses made from whole milk and cream (Control); semi-skimmed milk and reduced-fat cream (RC); semi-skimmed milk and reduced-fat cream diluted with xanthan (RCX) or carrageenan (RCC); semi-skimmed milk added with exopolysaccharide producing starter E1 and reduced-fat cream (RCE1); semi-skimmed milk and reduced-fat cream added with exopolysaccharide producing starter E2 (RCE2); semi-skimmed milk and reduced-fat cream both added with E1 and E2 (RCE1-2); semi-skimmed milk added with E1 and reduced-fat cream diluted with xanthan (RCXE1) or carrageenan (RCCE1). Within the same thesis, bars labelled with the same letter represent not significantly (p > 0.05) different values.


Cell densities of microbial groups, determined after 1 (T1), 8 (T8), and 16 (T16) days of storage at 4 C, in the Burrata cheeses made from whole milk and cream (Control); semi-skimmed milk and reduced-fat cream (RC); semi-skimmed milk and reduced-fat cream diluted with xanthan (RCX) or carrageenan (RCC); semi-skimmed milk added with exopolysaccharide producing starter E1 and reduced-fat cream (RCE1); semi-skimmed milk and reduced-fat cream added with exopolysaccharide producing starter E2 (RCE2); semi-skimmed milk and reduced-fat cream both added with E1 and E2 (RCE1-2); semi-skimmed milk added with E1 and reduced-fat cream diluted with xanthan (RCXE1) or carrageenan (RCCE1). Within the same panel (showing a given microbial group), bars labelled with one or more common letters represent not significantly (p > 0.05) different values.


Average values of overall acceptability evaluated through panel test, carried out after 1 (T1), 8 (T8), and 16 (T16) days of storage at 4 C on the Burrata cheeses made from whole milk and cream (Control); semi-skimmed milk and reduced-fat cream (RC); semi-skimmed milk and reduced-fat cream diluted with xanthan (RCX) or carrageenan (RCC); semi-skimmed milk added with exopolysaccharide producing starter E1 and reduced-fat cream (RCE1); semi-skimmed milk and reduced-fat cream added with exopolysaccharide producing starter E2 (RCE2); semi-skimmed milk and reduced-fat cream both added with E1 and E2 (RCE1-2); semi-skimmed milk added with E1 and reduced-fat cream diluted with xanthan (RCXE1) or carrageenan (RCCE1).Within the same time of analysis, bars labelled with the same letter represent not significantly (p > 0.05) different values.


The results of the other attributes (governing liquid transparency, color, surface appearance, elasticity, sliminess, cream milk odor, fermented milk odor, acid taste, bitter taste, sweet taste, cream milk taste, salty taste, and aftertaste) evaluated through the panel test are shown in Table S2 and were elaborated through Principal Component Analysis (PCA) (Figure 5). Regardless of time of analysis, two first components explained at least 63.06% of total variance. At 1 day, the negative segment of PC1 showed the loading of surface appearance (Surf), whereas the positive segment showed the loading of creamy (CreamOd) and fermented (FermOd) odors, and bitter taste. Sweet and salty taste showed the highest positive and negative, respectively, loads for PC2. The cheese variants were distributed in two groups: RC, RCE1, RCXE1, RCCE1, RCE1-2, and control Burrata cheeses fell in the left quadrants of the plane; the other variants fell in the right quadrants. Within the first group, the control showed many sensory differences, reporting the highest scores for salty taste and color. RCE1-2 was particularly appreciated for its good surface appearance (Figure 5A).


Scores and loading plots of the first and second principal components after Principal Component Analysis (PCA) based on the sensory attributes evaluated through panel test. (A) PCA carried out after 1 day; (B) PCA carried out after 8 days; (C) PCA carried out after 16 days of storage at 4 C of the Burrata cheeses made from whole milk and cream (Control); semi-skimmed milk and reduced-fat cream (RC); semi-skimmed milk and reduced-fat cream diluted with xanthan (RCX) or carrageenan (RCC); semi-skimmed milk added with exopolysaccharide producing starter E1 and reduced-fat cream (RCE1); semi-skimmed milk and reduced-fat cream added with exopolysaccharide producing starter E2 (RCE2); semi-skimmed milk and reduced-fat cream both added with E1 and E2 (RCE1-2); semi-skimmed milk added with E1 and reduced-fat cream diluted with xanthan (RCXE1) or carrageenan (RCCE1).


The panel test showed that the addition of the EPS-producing Streptococcus thermophilus in milk, in combination with either EPS-producing lactococci in cream (RCE1-2) or xanthan gum suspension (RCXE1), improved the overall acceptability of the Burrata cheeses. Even after 16 days of storage, RCE1-2 and RCXE1 were appreciated especially for their taste and texture. On the contrary, RCE2, RCX, RCC Burrata cheeses were judged as bitter and acid and with unpleasant aftertaste, being consistent with the post-acidification that characterized these cheeses. Therefore, bacterial microbiomes of RCE1-2 and RCXE1, as well as of the control and reduced-fat Burrata cheese not added with EPS-producing LAB and/or gums (RC), were described through 16S-targeted metagenomic analysis. A core microbiota, including S. thermophilus, Streptococcus lutetiensis, Lc. lactis, Lactococcus sp., Leuconostoc lactis, Lactobacillus delbrueckii, and Pseudomonas sp., characterized all of the Burrata cheeses, although with differences of relative abundance among the cheeses. S. thermophilus, used as starter E1 in the RCE1, RCE1-2, RCXE1, and RCCE1 Burrata cheeses, was one of the dominant OTUs in the control, RC, and RCE1-2 Burrata cheeses. Dominance of S. thermophilus in Burrata cheeses manufactured without starter E1 is probably due to contamination from dairy environment, in agreement with previous studies on cheeses manufactured at the same dairy plant used in this study [4,68,69]. Notwithstanding the high relative abundance of Pseudomonas sp. in three out of four Burrata cheeses, no defect, such as bitter taste and discoloration, was found at the end of storage. This could be explained by the species- and strain-specific spoilage ability by Pseudomonas sp. [70].


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