Storage and Ripening Monitoring of Pecorino Cheese Through 2D <sup>1</sup>H-NMR Relaxation and ANOVA Simultaneous Component Analysis (ASCA): A Comparison with DSC and ATR-FTIR Characterization. [PDF]
MoleculesDonato FD +5 more
europepmc +2 more sources
Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate [PDF]
, 2016 © The Author(s), 2016. This article is distributed under the terms of the Creative Commons Attribution License. The definitive version was published in Scientific Reports 6 (2016): 21871, doi:10.1038/srep21871.Traditional cheeses harbour complex ...
De Filippis, Francesca +4 more
core +3 more sources
High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses [PDF]
, 2015 peer-reviewedBackground The aim of this study was to employ high-throughput DNA sequencing to assess the incidence of bacteria with biogenic amine (BA; histamine and tyramine) producing potential from among 10 different cheeses varieties.
Cotter, Paul D. +6 more
core +1 more source
Journal of Agriculture and Food Research, 2020 In the present study, the characteristics of Allium sativum (AS) cheddar cheese was compared to plain cheese in the presence or absence of fish collagen (FC), in relation to acidity and proteolysis of milk protein during 0, 14, 30, and 60 days of ...
Amal Bakr Shori +2 more
doaj +1 more source
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core +2 more sources
Foods and Raw Materials, 2014 High intensity of proteolysis and lipolysis in the curd due to the activity of mold enzymes is characteristic of mold-ripened cheeses. The intensity of proteolysis and lipolysis in cheese curd during the ripening process of Pechersky cheese containing ...
Orlyuk Y.T., Stepanishchev M.I.
doaj +1 more source
Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico [PDF]
, 2016 The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures.
Coll Araoz, Maria Victoria +5 more
core +1 more source
The effect of using vegetable fat blend on some attributes of kashar cheese
Grasas y Aceites, 2009 Kashar cheese was produced from whole milk (MF) or skim milk homogenized with a commercial vegetable fat blend (VF) by the traditional procedure. The resulting cheese was stored for 3 months at 5°C, and analyzed initially for its gross composition and ...
Harun Kesenkaş +4 more
doaj +1 more source
Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening [PDF]
, 2017 Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0–28 h), dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel),
Akkerman, M +13 more
core +2 more sources
Frontiers in Microbiology, 2018 Lactobacillus helveticus, a ubiquitous bacterial species in natural whey cultures (NWCs) used for Swiss Gruyère cheese production, is considered to have crucial functions for cheese ripening such as enhancing proteolysis.
Aline Moser +6 more
doaj +1 more source