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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 ...
Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
(Wiley Blackwell Publishing, Inc, 2014-11)
The effects of increased initial ripening temperature on the sensory characteristics of Reggianito cheese were evaluated in relation to different temperature?time combinations. Control cheeses stored at 12°C for 6 months ...
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 ...
The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese
(Edp Sciences, 2014-04)
Excessive intake of sodium has been associated with harmful effects on human health. Therefore, salt reduction in manufactured products is been targeted as a way to reduce dietary sodium intake. Sodium chloride (NaCl) ...
Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production
(2022-03-01)
The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were characterized by Gram staining and catalase test, ...
Technological challenges in the production of a probiotic pasta filata soft cheese
(Elsevier Science, 2017-08)
The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature (58, 62.5 and 68 °C) in order to make a pasta filata cheese carrying ...
Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese.
(Elsevier Science, 2010-02)
Reggianito is a typical variety of grana-type hard cheese produced in Argentina. It is the most exported and due to its organoleptic characteristics is very appreciated by the consumers. The objective of this study was to ...