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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 ...
Soft Cheeses (with Rennet)
(Wiley, 2018)
This chapter reviews various semi‐hard cheeses, such as Afuega'l Pitu, Anevato Protected Designation of Origin (PDO), Bryndza, Cremoso and Galotyri and explores its type, description and sensory characteristics, method of ...
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat’s milk cheeses
(John Wiley & Sons Ltd, 2013-08-30)
Background
Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 ...
The role of propionibacteria in the volatile profile of Pategrás cheeses
(EDP Sciences, 2016-07)
Pategrás is a typical semi-hard cheese of Argentina. Over the years, successive technological changes have been applied to its manufacture, being the addition of propionibacteria (PAB) one of the most relevant. The aims ...
Massive sequencing of artisan cheeses from raw sheep's milk
(MedCrave, 2019-09)
Lactic acid bacteria (LAB) are used in the food industry to confer aromatic characteristicsand their antibacterial capacity. In this study the native flora of LAB that participates in thetraditional fermentation of semi-hard ...
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses
(Elsevier, 2015-02-12)
In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and adjunct or commercial cultures were ...