Results 311 to 320 of about 30,937 (359)

Microbiology of Cheese Ripening

2016
This 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, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney   +3 more
openaire   +1 more source

Bacterial Surface-Ripened Cheeses

1993
One of the most significant periods in cheese production is the curing (ripening) process; only a properly conducted ripening process, specific for a given type of cheese, ensures the production of a high quality product.
openaire   +1 more source

Enzymes in Cheese Ripening

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
openaire   +2 more sources

Accelerated Cheese Ripening

2022
M. El Soda, S. Awad
openaire   +1 more source

Smear-Ripened Cheeses

2022
Jérôme Mounier, Monika Coton
openaire   +1 more source

Ripening of Krčki cheese

2006
U Mediteranskim zemljama, pa tako i na Jadranskim otocima ovčje mlijeko u cjelosti se prerađuje u sir. Sirevi tog područja imaju visoku prehrambenu vrijednost i specifičnog su okusa, mirisa i arome. Kako je zrenje sira ključna faza proizvodnog procesa polutvrdih i tvrdih sireva, tijek zrenja izravno utječe na kvalitetu finalnog proizvoda. Glikolitički,
Mikulec, Nataša, Prpić, Zvonimir, Kalit, Samir, Havranek, Jasmina, Antunac, Neven, Pavić, Vesna   +5 more
openaire  

Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties

Trends in Food Science and Technology, 2021
Ali Salehabadi, Abdorreza Mohammadi Nafchi, Nazila Oladzadabbasabadi   +2 more
exaly  

Cheese | Accelerated Cheese Ripening

2011
M. El Soda, S. Awad
openaire   +1 more source

Monitoring cheese ripening

2007
J. Hugenholtz, J.E.T. van Hylckama Vlieg
openaire   +1 more source

Acceleration of Cheese Ripening

1993
Cheese ripening is a complex process of concerted biochemical changes, during which a bland curd is converted into a mature cheese having the flavour, texture and aroma characteristics of the intended variety.1–3 The gradual breakdown of carbohydrates, lipids and proteins during ripening is mediated by several agents, including: (a) residual coagulant,
openaire   +1 more source