Results 11 to 20 of about 30,937 (359)
Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening [PDF]
Foods, 2021 The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, moisture,
Crina Carmen Mureşan +10 more
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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
doaj +2 more sources
Nucleic acid-based approaches to investigate microbial-related cheese quality defects [PDF]
Frontiers in Microbiology, 2013 peer-reviewedThe microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking ...
Linda M Giblin +2 more
exaly +2 more sources
Nihon Chikusan Gakkaiho, 1957 The objects of the present studies are to consider changes of various nitrogenous compounds in cheese during ripening. As a result, several points have come to light from the experiments.1) Electrophoresis developed by TISELIUS was used for the analysis of a decreasing phenomenon of the water-insoluble nitrogenous compounds in cheese.
Takeo NAKANISHI, Fumisaburo TOKITA
openaire +10 more sources
Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics. [PDF]
J Food Sci Technol, 2019 Rani S, Jagtap S.
europepmc +3 more sources
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
doaj +1 more source
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
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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