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Influence of cheese making technologies on plasmin and coagulant associated proteolysis
(Elsevier Science, 2015-06)
The aim of this work was to study the influence of different cheese-making technologies applied for three varieties of Argentinean cheeses on the action of coagulant enzyme, plasmin-plasminogen system and proteolysis. For ...
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 ...
Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
(John Wiley & Sons Ltd, 2010-01)
BACKGROUND: In this work the proteolysis profiles of Argentinean sheep cheeses made by two different production methods were studied in order to develop products with typical and defined features. Cheeses with a starter ...
Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese
(Brazilian Journal of Microbiology, 2017)
Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese
(Elsevier Ltd, 2020-11)
Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a β-galactosidase from K. lactis during soft cheese making and to analyse the impact on ...
Influence of Lactobacillus paracasei and inulin on instrumental texture and sensory evaluation of fresh cream cheese
(UNIV SAO PAULO, CONJUNTO QUIMICAS, 2008)
The influence of the addition of a potential probiotic culture of Lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses ...
The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
(Sociedade Brasileira Ciencia e Tecnologia de Alimentos, 2019-09)
During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the ...
THE ELEMENTS OF MINAS ARTISANAL CHEESE PRODUCTION IN THE SERRA DA CANASTRA REGION (MG): LANDSCAPE AND TERRITORY FROM THE PERSPECTIVE OF CULTURAL GEOGRAPHY
(Univ Federal Mato Grosso, 2021-06-01)
This article makes a relationship between the elements used in the production of Minas artisanal cheese in the region of Serra da Canastra in Minas Gerais with their environmental conditions. These elements stand out for ...
Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses
(Elsevier Science, 2020-12-16)
A metagenome-based approach was used to assess the taxonomic affiliation and functional potential for bacteriocin production of the bacterial community in cow's milk artisanal cheeses from Northwestern Argentina. Three ...