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Reggianito Cheese: Hard Cheese Produced in Argentina
(CRC Press - Taylor & Francis Group, 2012)
Argentina has a strong tradition in the production and consumption of dairy products, the annual cheese consumption per capita being similar to several European countries. Reggianito cheese is the most important hard cheese ...
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 ...
Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
(Czech Academy of Agricultural Sciences, 2016-11)
The effect of an exogenous commercial carboxypeptidase on proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g / 100 L milk. Cheese samples were ...
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 ...
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 ...
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 ...
Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus
(American Dairy Science Association, 2003-12)
Reggianito Argentino cheese is traditionally manufactured with whey starter cultures that provide typical and intense flavor but can cause poor quality standardization. In this study, the influence of natural and selected ...
Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations
(Springer, 2016-08)
Using solid-phase microextraction and gaschromatography-mass spectrometry (SPME-GC-MS) procedure, volatile compoundswere studied during ripening of Reggianito cheeses stored under differenttemperature-time combinations. ...
Estrategias tecnológicas para el incremento de la proteólisis y peptidólisis de quesos duros
(2015-11-13)
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 ...
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 ...