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Short communication: A new minicurd model system for hard cooked cheeses
(American Dairy Science Association, 2015-06)
The aim of this study was to propose and validate a new minicurd model of young hard cheese. Curd particles and whey obtained from conventional cheese making of Reggianito Argentino were separated and frozen. Then, both ...
Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model
(Sage Publications Ltd, 2018-01)
Starter cultures of Lactobacillus helveticus used in hard cooked cheeses play an important role in flavor development. In this work, we studied the capacity of three strains of L. helveticus, two autochthonous (Lh138 and ...
Drying kinetics, microstructure, and texture of cheese cracker fillings
(Institution of Chemical Engineers, 2020-09)
The hot air drying process for cheese cracker fillings was assessed. Fillings with sheep-milk cheese and corn starch were prepared. Sodium alginate, carrageenan, locust bean, and xanthan gum were employed in order to obtain ...
Growth, survival and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model
(American Dairy Science Association, 2013-07)
In this work, we studied the growth, survival and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model consisting of a sterile extract of Reggianito cheese. To assess the influence of the primary ...
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model
(Sage Publications Ltd, 2020-03)
The characterization of autochthonous cultures based on their contribution to cheese flavor is an additional selection criterion for their use in cheese making. The objective of the present work was to assess the ability ...
Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction
(Edp Sciences, 2014-02)
Selected strains of mesophilic lactobacilli with key enzymatic activitiesmay be employed to intensify or diversify cheese flavor during ripening. Among enzymes of interest, aminotransferases are most important, as they are ...