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Proteolysis of Livanjski cheese during ripening [PDF]
Journal of Central European Agriculture, 2016 Livanjski cheese belongs to the group of hard cheeses which is traditionally produced in Livno (Bosnia and Herzegovina). Proteolytic changes during the ripening of Livanjski cheese have not been investigated extensively.
Samir KALIT +4 more
doaj +6 more sources
Biology, 2023 The effect of ripening and in vitro digestion on the biological activities, peptide profiles and release of bioactive peptides in Ras cheese has been investigated. Ras cheese ripening largely influenced the extent of protein hydrolysis.
Ahmed Helal +3 more
doaj +1 more source
Food Technology and Biotechnology, 2021 Research background. Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fatty ...
Miroljub Barać +6 more
doaj +1 more source
Proteolytic Changes During Ripening Of Kučki Cheese
Contemporary Agriculture, 2023 Production of various traditional dairy products, particularly cheese, has a long history in Montenegro. White-brined cheeses are the most well-known. One of them is Kučki cheese, with distinct flavor and higher level of proteolysis.
Jokanović Olga +4 more
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Microbiological changes throughout ripening of Keş cheese [PDF]
Journal of Central European Agriculture, 2018 Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the addition of starter culture, were studied during 90 days of ripening.
Seval Sevgi Kirdar +3 more
doaj +1 more source
Lipids in Health and Disease, 2018 Background Ripening of cheddar cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of cheese in developing countries.
Maryam Batool +7 more
doaj +1 more source
International Journal of Food Properties, 2022 Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, and textures.
Amal Shaukat +5 more
doaj +1 more source
Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening
Lipids in Health and Disease, 2018 Background Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid ...
Maryam Batool +5 more
doaj +1 more source
Shipin yu jixie, 2023 Objective: The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety.
SONG Xue-mei +4 more
doaj +1 more source