Buscar
Mostrando ítems 1-10 de 231
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
(Wiley Blackwell Publishing, Inc, 2008-02)
Aims: The influence of the cheese-making process, ripening conditions and primary starter on the viability and proteolytic activity of an adjunct culture of Lactobacillus plantarum I91 was assessed in two miniature cheese ...
Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening
(Elsevier Science, 2007-08)
A new miniature cheese model obtained under controlled microbiological conditions was proposed, characterized and tested for reproducibility. Optimal heat treatment of cheesemilk was defined, as well as maximal ripening ...
Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses
(Academic Press Ltd - Elsevier Science Ltd, 2012-05)
The influence of two cheese-isolated Lactobacillus strains on cheese composition, acceptability and probiotic capacity was assessed. Soft cheeses with and without the addition of Lactobacillus plantarum I91 or Lactobacillus ...
Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese
(Springer, 2013-11)
Freezing was proposed as an alternative preservation technique to extend the shelf life of soft cheeses. However, the freezing process (freezing, frozen storage, and thawing) can affect a number of cheese quality parameters, ...
Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese
(Wiley Blackwell Publishing, Inc, 2007-12)
In this work, we assessed the influence of coagulant residual activity and primary proteolysis on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft cheeses using different amounts of ...
Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses
(American Dairy Science Association, 2010-07)
The contribution to flavor generation and secondary proteolysis of 2 strains of mesophilic lactobacilli isolated from cheese was studied. Miniature soft cheeses (200 g) were produced with or without the inclusion of a ...
Quantification of aflatoxin M1 carry-over rate from feed to soft cheese
(Elsevier, 2019)
From January to December 2016, samples of milk and feeds of dairy cattle were monthly collected. The concentration of mycotoxins in all matrices was determined using the enzymatic immunoassay technique. The average ...
Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
(Elsevier, 2011-05)
The effect of the freezing process (freezing at -25 C, frozen storage at -25 C during 33 days, and thawing at 6 C) on the viscoelastic behavior of a commercial low-fat soft cheese containing microparticulated whey ...