Results 71 to 80 of about 614 (161)

Characterization of cooked cheese flavor: Volatile components

Journal of Food Science, Volume 89, Issue 10, Page 6425-6442, October 2024.
Abstract The aim of this work was to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in their development during cooking. Volatiles and odorants in cooked mature Cheddar were identified using a combination of SPME (solid‐phase microextraction)/GC–O (gas chromatography–olfactometry) and SPME/GC–MS (gas
Rosa C. Sullivan, Fiyinfolu Makinwa, Colette C. Fagan, Jane K. Parker   +3 more
wiley   +1 more source

CULTURAL IMPORTANCE OF CHEESE TYPE FOR KINGDOM PERNAMBUCANO

Holos, 2015
Cheese is one of the great achievements in the preservation of milk, using simple techniques and preserving important protein source in different food crops.
Neide Kazue Sakugawa Shinohara, Marília Cícera Gomes dos Santos, Selma Travassos Cirino Medeiros, Maria do Rosário de Fátima Padilha, Masayoshi Matsumoto   +4 more
doaj   +1 more source

Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese

Journal of the American Oil Chemists' Society, Volume 101, Issue 9, Page 861-878, September 2024.
Abstract Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, d4,3 = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, d4,3 = 5.07 ± 0.06 μm) and Control (d4,3 = 3.91 ± 0.09 μm), over a six‐month ...
Graham Eyres, Thejani Gunaratne, Maeva Cochet‐Broch, Michael Mazzonetto, Tanoj Singh, Amy Logan   +5 more
wiley   +1 more source

Novel Aspergillus oryzae Protease Accelerates Ripening and Improves Microstructure and Quality Attributes of Edam Cheese [PDF]

Journal of Food and Dairy Sciences
Accelerating cheese ripening while preserving quality remains a critical challenge in dairy science. This study demonstrates the efficacy of a novel Aspergillus oryzae LBA 01 protease (specific activity: 3308.3 U/mg; optimal activity: 50°C, pH 8.0) in ...
A. Kholif, M. Refaey, M. El-Metwally, Samar Zalma   +3 more
doaj   +1 more source

Influence of Adjunct Cultures on Volatile Free Fatty Acids in Reduced-Fat Edam Cheeses [PDF]

Journal of Dairy Science, 2004
The effects of the adjunct cultures Lactococcus lactis ssp. diacetylactis, Brevibacterium linens BL2, Lactobacillus helveticus LH212, and Lactobacillus reuteri ATCC 23272 on volatile free fatty acid production in reduced-fat Edam cheese were studied. Lipase activity evaluation using p-nitrophenyl fatty acid ester substrates indicated that L. lactis ssp.
W, Tungjaroenchai, C H, White, W E, Holmes, M A, Drake   +3 more
openaire   +2 more sources

Assessing a Fermented Whey Beverage Biofortified with Folate as a Potential Folate Source for Humans

Molecular Nutrition &Food Research, Volume 68, Issue 15, August 2024.
Folate, a crucial B9 vitamin, is essential for fetal development and cannot be produced by the body. Biofortification using microorganisms like Bifidobacterium and Streptococcus shows promise in enhancing natural folates in food. A human pilot study on a folate‐biofortified fermented whey beverage showed a 17.1% average bioavailability, indicating ...
Lisa Obermaier, Ana Clara Candelaria Cucick, Bernadette Dora Gombossy de Melo Franco, Susana Marta Isay Saad, Thomas Skurk, Michael Rychlik   +5 more
wiley   +1 more source

Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy [PDF]

, 2013
The study focuses on rapid determination of free amino acids produced during the ripening of cheese, by using near infrared spectroscopy. Analyses of 96 samples of Edam cheese (30% and 45% of fat in dry matter) were performed at monthly intervals up to ...
Mlček, Jiří, Juríková, Tünde, Rop, Otakar, Balla, Štefan, Humpolíček, Petr, Šustová, Květoslava   +5 more
core  

Determination of critical points control and their influence on the texture of edam-type cheese in a dairy milk company

, 2021
El estudio realizado tuvo como principal objetivo identificar los factores que afectan la calidad textural del queso tipo Edam en la empresa. Fueron utilizadas dos (2) BACH unidades de Queso tipo Edam que se producen diariamente en la empresa por siete ...
Camargo, Yoselyn, Urdaneta, Carlos, Contreras, Quilianio   +2 more
core  

Influence of producing technology on flavour of Edam cheese

, 2010
This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The samples came from dairy MILTRA B s. r. o. Městečko Trnávka. A number of aroma active substances contribute to flavour of cheese.
Urbanová, Andrea
core  

Avaliação das propriedades físico-químicas, reológicas e do perfil eletroforético por SDS-PAGE de queijo minas frescal [PDF]

, 2015
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2015.O queijo Minas Frescal é um dos produtos lácteos mais consumidos no Brasil, contudo o ...
Magenis, Renata Bongiolo
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