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Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese
(Elsevier, 2006-08)
Two probiotic strains, Lactobacillus acidophilus and Lactobacillus paracasei subsp. paracasei, were used as adjunct cultures in semihard cheesemaking experiments, in order to study their influence on proteolysis during ...
Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese
(Springer, 2013-11)
Freezing was proposed as an alternative preservation technique to extend the shelf life of soft cheeses. However, the freezing process (freezing, frozen storage, and thawing) can affect a number of cheese quality parameters, ...
Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
(Instituto de Tecnologia do Paraná, 2019-07)
Q2 según Scopus a la fecha de publicaciónThe coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract ...
Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus
(American Dairy Science Association, 2003-12)
Reggianito Argentino cheese is traditionally manufactured with whey starter cultures that provide typical and intense flavor but can cause poor quality standardization. In this study, the influence of natural and selected ...
Cheese Ripening: Enzymes and Typical Flavour Compounds Associated with Milk Fat Degradation
(Nova Science Publishers, 2013)
Milk fat is one of the major components of cheese, which occurs as globules surrounded by a thin layer membrane called the milk fat globule membrane (MFGM). This membrane acts as a natural barrier isolating the enzymes ...
Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations
(Springer, 2016-08)
Using solid-phase microextraction and gaschromatography-mass spectrometry (SPME-GC-MS) procedure, volatile compoundswere studied during ripening of Reggianito cheeses stored under differenttemperature-time combinations. ...
Influence of residual milk-clotting enzyme on αs1 casein hydrolysis during ripening of Reggianito Argentino cheese
(American Dairy Science Association, 2004-04)
Milk-clotting enzyme is considered largely denatured after the cooking step in hard cheeses. Nevertheless, typical hydrolysis products derived from rennet action on αs1-casein have been detected during the ripening of hard ...
Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method.
(Campo Mourao, 2010-10)
The partial replacement of NaCl by KCl is a promising alternative to produce a cheese with lower sodium content since KCl does not change the final quality of the cheese product. In order to assure proper salt proportions, ...
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese
(ISEKI Food Association, 2020-01)
The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses ...
Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures
(Elsevier, 2006-12)
Effects of temperature and salt substitution on secondary proteolysis of Fynbo cheese were studied and different peaks of the chromatographic profiles were examined. Cheeses, salted in solutions of NaCl (190 g l-1) and ...