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Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy [PDF]
Frontiers in Nutrition, 2023 The biochemical metabolism during cheese ripening plays an active role in producing amino acids, organic acids, and fatty acids. Our objective was to evaluate the unique fingerprint-like infrared spectra of the soluble fractions in different solvents ...
Hulya Yaman +4 more
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Journal of Dairy Science, 2023 : The aim of this paper was to determine the influence of ripening of semi-hard goat cheese in oil (mixture of Mljet's extra-virgin olive oil and refined sunflower oil; 50:50) on its physicochemical composition and sensory properties, as well as to ...
S. Levak +5 more
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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
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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
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Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process
Journal of Dairy Science, 2023 : Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemical alterations that describe the final cheese quality and its perceived sensory attributes. The assessment of the cheese-ripening process is challenging
Masoumeh Alinaghi +5 more
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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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Food Chemistry Advances, 2022 Blue cheese flavour development derives from complex biochemical reactions that depend on numerous factors including milk source, culture/strain selection, processing, and ripening conditions.
Ryan High +3 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
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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
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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