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Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
(Wiley Blackwell Publishing, Inc, 2003-01)
Effect of temperature and salt substitution on casein degradation of Fynbo cheese was studied. Fynbo cheeses, salted in solutions of 190 g NaCl/L and of 100 g NaCl/L and 100 g KCl/L and ripened at 5, 12, and 16 °C, were ...
Milk pre-treatment and free fatty acids in cheeses
(Wageningen Academic Publishers, 2013)
In the production of the majority of cheese varieties, two well-defined phases can be identified: manufacture and ripening, both of which include a number of processes/changes. The basic steps implicated in the protocols ...
Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
(2012-02-15)
Prato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis: yield; fat; acidity; moisture; ash; salt; pH; total ...
Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
(2012-02-15)
Prato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis: yield; fat; acidity; moisture; ash; salt; pH; total ...
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 ...
Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
(Elsevier, 2011-05)
The effect of the freezing process (freezing at -25 C, frozen storage at -25 C during 33 days, and thawing at 6 C) on the viscoelastic behavior of a commercial low-fat soft cheese containing microparticulated whey ...
Application of image analysis for classification of ripening bananas
(WILEY, 2004)
A computer vision system was implemented to identify the ripening stages of bananas based on color, development of brown spots, and image texture information. Nine simple features of appearance (L* a*, b* values; brown ...
Can lutein replace annatto in the manufacture of Prato cheese?
(LWT - Food Science and Technology, 2018)
Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
(Elsevier, 2003-11)
Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). Moisture content, salt concentration, water-insoluble fraction, water-soluble ...
Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese
(Cambridge University Press, 2019-02)
The aim of this work was to evaluate the impact of two factors on the ripening profiles of hard cooked cheeses: (F1) the growth medium for the primary and adjunct cultures, constituted by autochthonous strains: Lactobacillus ...