Results 301 to 310 of about 30,937 (359)
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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 +4 more
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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 +4 more
openaire +3 more sources
Biochemistry of Cheese Ripening
International Journal of Dairy Technology, 2004Rennet‐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.
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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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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
openaire +3 more sources
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
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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
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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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Bacterial surface-ripened cheeses
2007Publisher Summary This chapter focuses on the bacterial surface-ripened cheeses. Smear-ripened (bacterial surface-ripened, washed rind) cheeses constitute an heterogeneous group of varieties, the distinguishing feature of which is the development of a complex Gram-positive bacterial flora on their surface, which is seen as a red-orange smear.
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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.
openaire +1 more source