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Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
(Academic Press Inc Elsevier Science, 2000-12)
Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The effects of ripening temperature, type of packaging film and storage period before packaging on the organic acids content ...
Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening
(Elsevier Science, 2007-08)
A new miniature cheese model obtained under controlled microbiological conditions was proposed, characterized and tested for reproducibility. Optimal heat treatment of cheesemilk was defined, as well as maximal ripening ...
Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses
(Elsevier Science, 2017-06)
Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream ...
Characterization of biochemical changes during ripening in Argentinean sheep cheeses
(Elsevier Science, 2010-05)
In recent years, there has been an increase in the production of sheep milk in our country, which has been used mainly in cheese-making. This production, however, is not well standardised, as there are neither defined ...
Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
(Wiley Blackwell Publishing, Inc, 2014-11)
The effects of increased initial ripening temperature on the sensory characteristics of Reggianito cheese were evaluated in relation to different temperature?time combinations. Control cheeses stored at 12°C for 6 months ...
Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
(Bentham Science Publishers, 2009-10)
The milk fat is an essential component for the development of correct flavour in cheese. The lipolysis and catabolism of fatty acids are two biochemical events very important on flavour development of some cheese varieties. ...
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
(Wiley Blackwell Publishing, Inc, 2008-02)
Aims: The influence of the cheese-making process, ripening conditions and primary starter on the viability and proteolytic activity of an adjunct culture of Lactobacillus plantarum I91 was assessed in two miniature cheese ...
Zein-based blend coatings: Impact on the quality of a model cheese of short ripening period
(Elsevier B.V., 2016-02-01)
Two biodegradable zein-based blend coatings were evaluated according to the impact on the quality of the Minas Padrao cheese throughout a storage period of 56 days. Throughout the storage, the biodegradable-coated cheese ...
Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures
(Wiley Blackwell Publishing, Inc, 2005-12)
The proteolysis of beta-casein during ripening of low-fat Fynbo cheese was studied using 1st-order kinetics to improve the knowledge of the beta-casein hydrolysis in Fynbo cheeses salted with NaCl or NaCl/KCl and ripened ...
Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
(Dairy Industry Assoc Australia, 2004-10)
It is generally believed that enzymes in rennet are largely denatured by cooking during the manufacture of hard cheese. However, typical products of rennet action on αs1-casein have been detected in these varieties. The ...