Results 11 to 20 of about 10,452 (301)
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
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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
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Influence of ripening of Edam cheese on texture properties
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2008 In this study were evaluated the Edam cheeses with fat content in dry matter 30% and 45% (w/w) produced using two different starter cultures YY and LL during 6 months of ripening.
Táňa Lužová +4 more
doaj +2 more sources
The influence of ripening process on trapist cheese abatement
Mljekarstvo, 2002 In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting ...
Slavko Kirin
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Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy. [PDF]
Front Nutr, 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 ...
Yaman H, Aykas DP, Rodriguez-Saona LE.
europepmc +2 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
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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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Nihon Chikusan Gakkaiho, 1958 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.
NAKANISHI, Takeo, TOKITA, Fumisaburo
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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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