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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 ...
Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
(Brazilian Journal of Microbiology, 2017)
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 ...
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 ...
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 ...
Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone
(Elsevier, 2003-11)
Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). Moisture content, salt concentration, water-insoluble fraction, water-soluble ...
Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
(Academic Press Inc Elsevier Science, 2000-12)
Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The effects of ripening temperature, type of packaging film and storage period before packaging on the organic acids content ...
Measurement of ethylene production during banana ripening
(CAMBRIDGE UNIV PRESS, 2008)
Introduction. This protocol aims at measuring fruit ethylene production during ripening. It can be used to compare ethylene production between different banana varieties or to compare ethylene production between fruit ...
Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile
(NLM (Medline), 2020-12-08)
The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco™, Magenta™, Krissy™ and Arra15™ and compare them with the traditional table grape variety Crimson seedless. The ...