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Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
(Dairy Industry Assoc Australia, 2004-10)
It is generally believed that enzymes in rennet are largely denatured by cooking during the manufacture of hard cheese. However, typical products of rennet action on αs1-casein have been detected in these varieties. The ...
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 ...
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 ...
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 ...
Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses
(Elsevier Science, 2017-06)
Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream ...
Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese
(Cambridge University Press, 2019-02)
The aim of this work was to evaluate the impact of two factors on the ripening profiles of hard cooked cheeses: (F1) the growth medium for the primary and adjunct cultures, constituted by autochthonous strains: Lactobacillus ...
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 ...
Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
(Cambridge University Press, 2015-08)
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of ...
Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
(Cambridge University Press, 2015-08)
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of ...