Results 261 to 270 of about 10,452 (301)
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1993
Mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with consumers and there is an increasing demand for them. Blue-veined cheeses have long been produced in various countries; Roquefort, Gorgonzola, Stilton and Danish Blue are typical examples.
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Mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with consumers and there is an increasing demand for them. Blue-veined cheeses have long been produced in various countries; Roquefort, Gorgonzola, Stilton and Danish Blue are typical examples.
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36. Cheese-Ripening Studies: Nitrogen Distribution in Kingston Cheese-Ripening
Journal of Dairy Research, 1932A study has been made of the nitrogen distribution in Kingston cheese, over a ripening period of 98 days. For the determinations, methods evolved and employed by Orla-Jensen, Barthel and others have been drawn upon. In addition, a departure has been made in applying to this study the method developed by Wasteneys and Borsook for the fractional analysis
Blythe A. Eagles, Wilfrid Sadler
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Microbiology of Cheese Ripening
2016This chapter considers the microbiology of cheese ripening and complements the next chapter which considers the biochemistry of cheese ripening and the development of cheese flavour. The important parameters controlling the shelf-life of cheese, viz., water activity, NaCl level, oxidation-reduction level, pH, nitrate and temperature are examined in ...
Patrick F. Fox +3 more
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The microbiology of cheese ripening
2007Publisher Summary This chapter presents that cheeses are ripened for periods ranging from ~2 weeks to >2 years. During ripening, a wide range of biochemical and microbiological changes occur. Microbiological changes that occur include the continuation of starter activity into the early stages of ripening, until the salt-in-moisture level become ...
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The Chemistry and Biochemistry of Cheese Ripening
1968Publisher Summary Cheese ripening involves numerous reactions in the cheese material (curd), which is made of milk of differing fat contents. The great number of different cheeses on the market attests to the great variety of these ripening processes.
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2007
Publisher Summary This chapter discusses the cheeses ripened in brine. The characteristic of white-brined cheeses is that they are ripened and preserved in brine until consumption. Originally, they were produced in countries of the eastern Mediterranean basin, eastern and south-eastern Europe, and the Middle East under various names.
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Publisher Summary This chapter discusses the cheeses ripened in brine. The characteristic of white-brined cheeses is that they are ripened and preserved in brine until consumption. Originally, they were produced in countries of the eastern Mediterranean basin, eastern and south-eastern Europe, and the Middle East under various names.
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Acceleration of cheese ripening
Food Biotechnology, 1988Abstract The characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd after manufacture through the action of numerous enzymes derived from the cheesemilk, the coagulant, starter and non‐starter bacteria. Ripening is a slow and consequently an expensive process that is not fully predictable or controllable ...
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2014
Cheeses are produced at local and industrial scales generating over 1,000 varieties of cheese in Europe. Most cheeses have a complex successional microbial flora through milk fermentation, curd maturation and storage, to cheese maturation. Microorganisms are introduced with raw materials, by deliberate inoculation and from the environment ...
Desmasures, Nathalie +2 more
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Cheeses are produced at local and industrial scales generating over 1,000 varieties of cheese in Europe. Most cheeses have a complex successional microbial flora through milk fermentation, curd maturation and storage, to cheese maturation. Microorganisms are introduced with raw materials, by deliberate inoculation and from the environment ...
Desmasures, Nathalie +2 more
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2021
This comprehensive review discusses crucial enzymes involved in cheese ripening, from the first attacks on lactose, casein and fat to the final formation of aroma compounds. A critical evaluation of scientific results obtained worldwide over several decades reveals a high number of important enzymatic pathways that could be possible to influence during
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This comprehensive review discusses crucial enzymes involved in cheese ripening, from the first attacks on lactose, casein and fat to the final formation of aroma compounds. A critical evaluation of scientific results obtained worldwide over several decades reveals a high number of important enzymatic pathways that could be possible to influence during
openaire +2 more sources