Buscar
Mostrando ítems 1-10 de 448
Stored products mites in cheese ripening: health aspects, technological and regulatory challenges in Brazil
(Journal of Stored Products Research, 2018)
Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage
(Wiley Blackwell Publishing, Inc, 2002-12)
Free amino acid profiles of Port Salut Argentino cheeses at different storage conditions (ripening with and without previous frozen storage), ripening times (1, 6, 13, 27, and 56 d), and cheese zones (central and external) ...
Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology
(Wiley Blackwell Publishing, Inc, 2021-01)
Abstract: In this work, we determined optimum ripening time of hard cooked cheeses made by traditional technology or by an innovative process aimed at accelerating flavor formation. For that purpose, we applied survival ...
Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes
(American Dairy Science Association, 2007-12)
The objective of the present study was to investigate the influence of stretching temperature, fat content,and time of brining on proteolysis during ripening of Mozzarella cheeses. Seventeen cheese-making experiments ...
Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.
(Edp Sciences, 2015-03)
The acceleration of cheese ripening is of major interest in the cheese industry because it is related to both product characteristics and production costs. In this study, different temperature-time combinations using ...
The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese
(Elsevier Science, 2012-08)
The effects of elevated initial ripening temperature on proteolysis in Reggianito cheese were evaluated considering different temperature–time combinations. Control cheeses stored at 12 °C for 6 months and experimental ...
Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
(Brazilian Journal of Microbiology, 2017)
Morphological and molecular characteristics of stored-product mites found on Brazilian ripened cheeses
(Journal of Stored Products Research, 2019)
Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese
(Elsevier, 2010-03)
The effect of elevated ripening temperature on physicochemical, biochemical and sensory characteristics in Reggianito Argentino cheese was evaluated to determine the optimal time for cheese ripening at 18 °C that ensures ...
Characterization of free fatty acids profile of Pategras cheese during ripening
(Wiley Blackwell Publishing, Inc, 2009-04)
This work compares the free fatty acids (FFA) profiles of Pategra´s cheeses manufactured on the pilot scale, with and without the addition of probiotics. Total and FFA in milks and cheeses, respectively, were similar, ...