Results 41 to 50 of about 30,937 (359)

Microbial interactions in cheese: implications for cheese quality and safety

, 2009
International audienceThe cheese microbiota, whose community structure evolves through a succession of different microbial groups, plays a central role in cheese-making.
Irlinger, Françoise, Mounier, Jérôme
core   +2 more sources

The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening [PDF]

, 2015
The influence of the wooden equipment used for the traditional cheese manufacturing from raw milk was evaluated on the variations of chemico-physical characteristics and microbial populations during the ripening of Caciocavallo Palermitano cheese.
Bonanno, A, Di Grigoli, A, Francesca, N, Gaglio, R, Guarrasi, V, Moschetti, M, Scatassa, M L, Settanni, L   +7 more
core   +1 more source

Proteolysis of Livanjski cheese during ripening [PDF]

Journal of Central European Agriculture, 2016
Livanjski cheese belongs to the group of hard cheeses which is traditionally produced in Livno (Bosnia and Herzegovina). Proteolytic changes during the ripening of Livanjski cheese have not been investigated extensively.
Samir KALIT, Anto MATIĆ, Krešimir SALAJPAL, Zlatan SARIĆ, Milna TUDOR KALIT   +4 more
doaj   +1 more source

Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening

Czech Journal of Food Sciences, 2001
Composition and rheological and sensory properties of Gouda cheese with different time of ripening (4 weeks, 4, 10, and 14 months) was evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the ...
L. Němcová, J. Štětina, H. Valentová   +2 more
doaj   +1 more source

Screening of High Lipase-producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese [PDF]

Shipin Kexue
In this study, lipase-producing lactic acid bacteria (LAB) were isolated from traditional fermented foods and screened for their growth characteristics and lactone-producing ability in a fast-ripened cheese slurry model. The selected strains were used as
TIAN Huaixiang, HUANG Ningwei, GE Chang, YANG Rui, YU Haiyan, CHEN Chen
doaj   +1 more source

Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli

Molecules, 2020
Cheese ripening involves a number of biochemical processes, mainly of a proteolytic nature, which are initially triggered principally by milk-coagulating enzymes and, afterward, by microorganisms or enzymes of microbial origin.
Monika Garbowska, Antoni Pluta, Anna Berthold-Pluta   +2 more
doaj   +1 more source

Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture [PDF]

Brazilian Archives of Biology and Technology, 2019
The coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract and fermentation-produced chymosin was used as control coagulant.
Julia Lombardi, Felicia Ciocia, Thérèse Uniacke-Lowe, Valeria Boeris, Patricia Risso, Paul L. H. McSweeney   +5 more
doaj   +2 more sources

Survival of Staphylococcus aureus during the manufacture and ripening of camembert cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Palmerston North, New Zealand [PDF]

, 2017
Staphylococcal Food Poisoning (SFP) is the third most common cause of food poisoning internationally, caused by an enterotoxin produced by Staphylococcus aureus. S. aureus contamination in dairy products, including cheese, can lead to SFP.
Kang, Zhetong
core  

Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry [PDF]

, 2019
A time-domain H-1 nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T-2 relaxation time ...
Declerck, Arnout, Kerkaert, Barbara, To, Chak Ming, Van der Meeren, Paul, Vermeir, Lien   +4 more
core   +2 more sources

Hyperelastic Starch Hydrogel Configures Edible and Biodegradable All‐Components for Soft Robots

Advanced Science, EarlyView.
Hyperelastic starch hydrogel is tailored via a phase separation strategy of solvent‐antisolvent co‐modulation. The mechanical performance of starch hydrogel is widely tuned with maximum strains: 194.4–361.4%; maximum tensile stresses: 34–192 kPa; and Young's moduli: 36.0–205.8 kPa. Notably, the hydrogel achieves complete soil degradation within 24 days
Siyu Yao, Haohao Hu, Mengfan Zhang, Qingqing Zhu, Donghong Liu, Shaoxing Qu, Guoyong Mao, Enbo Xu   +7 more
wiley   +1 more source