Results 251 to 260 of about 10,452 (301)

Influence of Sodium Chloride on the Behaviour of <i>Pseudomonas fluorescens</i> in Ripened Sheep Cheese. [PDF]

Microorganisms
Lopes S, Vida M, Correia C, Fernandes J, Gomes S, Fernando A, Tabla R, Alvarenga N.   +7 more
europepmc   +1 more source

Unmelted, melted, and deconstructed Cheddar cheese: effects on the gut microbiome from a human dietary intervention study. [PDF]

Front Microbiol
Chonnacháin CN, Gibney ER, Feeney EL, Rooney M, O'Connor A, Noronha N, Crispie F, Cotter PD, FitzGerald JA.   +8 more
europepmc   +1 more source

Studies on Cheese Ripening

Nihon Chikusan Gakkaiho, 1959
openaire   +1 more source

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Biochemistry of cheese ripening

International Journal of Dairy Technology, 2004
Rennet‐coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result in the development of the flavour and texture characteristic of the variety.
Paul L H Mcsweeney
exaly   +2 more sources

Perspectives on cheese ripening

, 2006
This review provides an outline of the principal biochemical changes which occur in various cheeses during ripening including metabolism of residual lactose, conversion of lactate to various products and the metabolism of citrate. The hydrolysis of milk fat to free fatty acids (lipolysis) and their subsequent metabolism to volatile flavour compounds ...
McSweeney, P. L. H., Hayaloglu, A. A., O’Mahony, J. A., Bansal, N.   +3 more
openaire   +2 more sources

Acceleration of cheese ripening

Antonie van Leeuwenhoek, 1996
The characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd through the action of numerous enzymes derived from the cheese milk, the coagulant, starter and non-starter bacteria. Ripening is a slow and consequently an expensive process that is not fully predictable or controllable.
P F, Fox, J M, Wallace, S, Morgan, C M, Lynch, E J, Niland, J, Tobin   +5 more
openaire   +2 more sources

Smear-Ripened Cheeses

2017
Smear-ripened cheeses develop a viscous, red-orange smear on their surfaces during ripening. For this reason, they are also called red-smear cheeses or bacterial surface-ripened cheeses. During the past decade, tremendous progress has been made in the understanding of the microbiology of the surface microbiota of these cheeses. This progress stems from
Mounier, Jérôme, Coton, Monika, Irlinger, Francoise, Landaud, Sophie, Bonnarme, Pascal   +4 more
openaire   +3 more sources

Enzymology of cheese ripening

Food Biotechnology, 1991
Summary Enzymes either from milk itself or added in the form of rennet or microorganisms play the dominant role in the conversion of milk in cheese. Of the enzymic reactions the breakdown of caseins is by far the most important reaction. Five main systems contribute to the hydrolysis of caseins: Rennet, indigenous milk proteinase, proteinases and ...
P.F. Fox, J. Law
openaire   +1 more source