Results 21 to 30 of about 30,937 (359)

Modelling the non-linear development of Shenley Station blue cheese volatiles during ripening using untargeted volatile fingerprinting and self-organizing maps

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, Biniam Kebede, Graham Eyres, Phil Bremer   +3 more
doaj   +1 more source

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, Ozen Kursun Yurdakul, Samir Kalit, Milna Tudor Kalit   +3 more
doaj   +1 more source

Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening

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, Muhammad Nadeem, Muhammad Imran, Nabila Gulzar, Muhammad Qamar Shahid, Muhammad Shahbaz, Muhammad Ajmal, Imran Taj Khan   +7 more
doaj   +1 more source

Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods [PDF]

, 2018
Goat milk cheese is highly appreciated since ancient times. However, besides being consumed close to its production date, according to the common practice, there is an increasing trend towards consuming goat milk cheese submitted to long ripening periods.
Barreira, João C.M., Barros, Lillian, Fernandes, Ângela, Ferreira, Isabel C.F.R., Mendonça, Álvaro, Sousa, Fernando Ruivo de   +5 more
core   +1 more source

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, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz   +5 more
doaj   +1 more source

Changes of biogenic amine concentrations in hard cheese made from refrigerated yak's milk during ripening

Shipin yu jixie, 2023
Objective: The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety.
SONG Xue-mei, QIU Ting, LIU Yu-ying, ZYANG Yan, ZHANG Wei-bing   +4 more
doaj   +1 more source

Microbial diversity of Mongolian traditional cheese based on high-throughput sequencing technology [PDF]

Zhongguo niangzao
Using cheese produced by natural fermentation with Mongolian traditional wooden barrels in Inner Mongolia pastoral areas as raw materials, the microbial diversity of fermented curd and cheese samples at different stages of ripening was analyzed by ...
LIU Min, LIN Jiawei, JIAO Yuwei, DU Haoyue
doaj   +1 more source

Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses

International Journal of Food Properties, 2022
Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, and textures.
Amal Shaukat, Muhammad Nadeem, Muhammad Modassar A. N Ranjha, Tadesse Fikre Teferra, Lala Rukh, Waleed Sultan   +5 more
doaj   +1 more source

Yield and calo of the "Marija Zvijezda" Trappist cheese during ripening [PDF]

Agroznanje, 2022
This paper presents the results of research on yield and calo during ripening of the Trappist cheese. The cheese has been produced for more than 140 years by the monks of the Marija Zvijezda Monastery (Mariastern Abbey) in Banja Luka.
Budimir Draženko
doaj   +1 more source

Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture [PDF]

, 2013
peer-reviewedPartitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting.
Doolan, I. A., Kilcawley, Kieran, Nongonierma, Alice B., Wilkinson, M.G.   +3 more
core   +1 more source