Results 21 to 30 of about 10,452 (301)

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, David Nilsson, Nikita Singh, Annika Höjer, Karin Hallin Saedén, Johan Trygg   +5 more
doaj   +1 more source

Cheese Ripening: An overview of technological strategies towards process acceleration

, 2023
Cheese is one of the fermented foods characterized by its many different flavor, texture and aroma. Ripening is a crucial technological step in cheese manufacturing, constituting a cascade of biochemical events, that confer unique sensory attributes ...
Vélez, María Ayelén, Bergamini, Carina Viviana, Peralta, Guillermo Hugo, Wolf, Irma Veronica, Perotti, Maria Cristina   +4 more
core   +2 more sources

QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME [PDF]

Journal of Food and Dairy Sciences, 2005
Edam cheese was made from cow's milk. Rennin-like enzyme from Rhizomucor miehei a rennet substitute was used as milk clotting enzyme in manufactured of Edam cheese. The cheese results showed that, the breakdown of protein content(SNffN. NPNffN).
M. EI -Benaity, N. Abd-Rabou
doaj   +1 more source

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

INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER [PDF]

Journal of Food and Dairy Sciences, 2014
The main objective of this study was to improve the yield and quality of Edam cheese by application of reconstituted whole milk powder (WMP) and heat treated  mesophilic adjunct culture of mesophilic bacteria to lactic starter.  Edam cheese treatments Ta,
W. El-Desoki, W. Nasr
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

Quality Properties of Egyptian Bio-Hard Cheese [PDF]

Journal of Food and Dairy Sciences, 2023
The quality properties of Bio-Ras cheese were investigated during ripening for 90 days at 15℃. Five different probiotic starter cultures were used (Lactobacillus acidophilus, Lb. casei, Lb. helveticus, Lb. reuteri, and Lb.
Riham Nagi, Y. El Kenany, O. Aita, I. Aumara   +3 more
doaj   +1 more source

EFFECT OF PROBIOTIC BACTERIA ON THE QUALITY AND CHOLESTEROL LEVEL OF RAS CHEESE [PDF]

Journal of Food and Dairy Sciences, 2011
The aim of this work was manufacture of probiotic Ras cheese and study the chemical, microbiological, sensory characteristics and cholesterol level compared with control Ras cheese.
Hanan Shalaby, S. El-Nemr, Madeha El-Shiwy, Kh. El-Zahar   +3 more
doaj   +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

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