Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese [PDF]
Foods, 2023 Several technologies are available for incorporating whey proteins into a cheese matrix. However, there is no valid analytical method available to determine the whey protein content in matured cheese, to date.
Tobias von Oesen +11 more
doaj +6 more sources
Effect of reduction of sodium content on the microbial ecology of Edam cheese samples [PDF]
AMB Express, 2021 Sodium intake is a major risk factor for non-communicable diseases. Consequently, reformulation of cheeses such as Edam to contain less sodium may contribute to lowering disease risk.
Giuseppina Luzzi +3 more
doaj +5 more sources
Response of Edam cheese to non-destructive impact [PDF]
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2009 The behaviour of the Edam cheese during its maturation under dynamic loading has been studied. The block of tested cheese has been loaded by the impact of an aluminium bar. The force between bar and cheese has been recorded.
Šárka Nedomová
doaj +3 more sources
Influence of cheese ripening on the viscoelastic behaviour of edam cheese [PDF]
Czech Journal of Food Sciences, 2001 The paper deals with the study of the effect of cheese ripening on parameters of a rheological model of cheese mechanical behaviour. The Edam cheese has been tested by the method of the Hopkinson Split Pressure Bar.
J Buchar
exaly +4 more sources
Influence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese [PDF]
Food Technology and Biotechnology, 2014 The objective of this study is to determine the viability of Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Edam cheese as well as the effect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ...
Marek Aljewicz +3 more
doaj +3 more sources
High-Performance Thin-Layer Chromatography-Immunostaining as a Technique for the Characterization of Whey Protein Enrichment in Edam Cheese [PDF]
Foods, 2022 Whey protein-enriched cheese can be produced by means of a high-temperature treatment of a part of the cheese milk. In this way, the nutritional quality of the resulting cheeses can be increased while resources are conserved.
Mascha Treblin +9 more
doaj +4 more sources
Proline iminopeptidase PepI overexpressingLactobacillus caseias an adjunct starter in Edam cheese [PDF]
Bioengineered, 2013 In this study the growth of genetically modified Lactobacillus casei LAB6, overexpressing proline iminopeptidase PepI and its capacity to increase free proline was investigated during ripening of Edam cheese. The strain successfully survived 12 weeks of ripening period in cheese.
Navidghasemizad S +3 more
exaly +5 more sources
Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening. [PDF]
J Food Sci Technol, 2014 A study was conducted to determine the efficacy of Edam cheese as a carrier of probiotic bifidobacteria. Probiotic Edam cheese containing 10(7) viable cells of Bifidobacterium bifidum was monitored over a period of 3 months for ripening changes. Lactose in control as well as experimental cheeses was depleted within 15 days.
Sabikhi L, Kumar MH, Mathur BN.
europepmc +4 more sources
Peptidomics Profile, Bioactive Peptides Identification and Biological Activities of Six Different Cheese Varieties [PDF]
Biology, 2023 Several recent published studies reported that cheese consumption may protect against the onset of cardiovascular diseases and type-2 diabetes due to the presence of bioactive peptides.
Ahmed Helal, Davide Tagliazucchi
doaj +2 more sources
Effect of Natural Whey Culture on the Quality Characteristics of Edam Cheese made from Pasteurized Milk [PDF]
Journal of Food and Dairy Sciences, 2022 The goal of study was to evaluate the influence of different levels of Natural Whey Culture (NWC; 2, 3 and 4%) on the physicochemical, free amino acids, organic acids, textural, microbiological and sensorial characteristics of Edam cheese produced from ...
H. Abdelmontaleb +2 more
exaly +2 more sources