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Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth
(Sage Publications Ltd, 2021-06)
Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth using a descriptive analysis was performed. Cheeses were manufactured in a pilot plant. Penicillium nalgiovense was superficially inoculated ...
Extra-Hard Cheeses
(Wiley, 2017)
This chapter discusses various extra-hard cheeses, such as Parmigiano Reggiano Protected Designation of Origin (PDO), and Sbrinz PDO. Raw cow's milk is used to produce Parmigiano Reggiano PDO. The colour of the cheese is ...
Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin
(Wiley-blackwellHobokenEUA, 2013)
Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
(Wiley Blackwell Publishing, Inc, 2017-02-18)
Argentina is the seventh largest world producer of cheese. Owing to the profitability of this industry, more than a thousand of dairy companies and farms exclusively produce cheeses, and, thus, this activity utilises 42% ...
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, ...
Effect of high-pressure treatment on hard cheese proteolysis
(2016-06)
The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect ...
The use of a bacteriophage cocktail as a biocontrol measure to reduce Salmonella enterica serovar Enteritidis contamination in ground meat and goat cheese
(Taylor and Francis, 2015)
We evaluated the effectiveness of phages on meats and goat cheese contaminated with Salmonella Enteritidis (SE). In meats, reductions of SE were observed during the whole experiment, while in goat cheese a reduction was ...
Estrategias tecnológicas para el incremento de la proteólisis y peptidólisis de quesos duros
(Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, 2015)
El objetivo de este trabajo fue acelerar la maduración de queso Reggianito, mediante modificaciones de la tecnología tradicional. Las estrategias evaluadas fueron: i)incremento de la actividad de enzimas proteolíticas no ...
Soft cheese-like product development enriched with soy protein concentrates
(Elsevier Science, 2014-01)
The objective of this work was to develop spreadable cheese-like product from skimmed cow's milk, supplemented with soybean proteins. The proteins were concentrated by ultrafiltration, and then freeze-dried. The cheese-like ...