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Showing 1 to 8 of 8 for “"cheese ripening"”.
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Primary proteolysis of caseins in cheddar cheese
… the initial stages of maturation of Cheddar cheese. Isolated caseins were hydrolyzed by enzymes thought to be of importance during cheese ripening and the resulting peptides isolated and identified. Large peptides were also isolated from Cheddar cheese and identified, thus enabling the extent …
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The supercritical fluid extraction and chromatographic analysis of fatty acids in blue cheese
… peppery flavor of American Blue and Roquefort cheese is largely due to the short and medium chain fatty acids, methyl ketones and secondary alcohols. The free fatty acids contribute flavor themselves and are also precursors of methyl ketones. Lipase action during the cheese ripening leads to …
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Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides
… work was to utilize salt whey in making process cheese food (PCF) from young (3 week old) Cheddar cheese. To maximize the level of salt whey in process cheese, low salt (0.6%) Cheddar cheese was utilized. Since salt reduction causes undesirable physicochemical changes during extended cheese …
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Evaluation of microbial adjuncts and their effect on the ripening of cheddar cheese
… 4715 was used as an adjunct culture in Cheddar cheese in order to control the growth of “wild” nonstarter lactic acid bacteria. No suppression of growth of the indicator strain was observed in the experimental cheese. The bacteriocin produced by Lactobacillus paracasei DPC 4715 was sensitive to …
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APPLICATION OF DATA ANALYTICS AND SPECTROSCOPY ON THE CHEESEMAKING PRODUCTION CHAIN
… on the food matrix at selected stages of cheesemaking, following the product’s path along its process line. As a first step, the issue of milk coagulation process monitoring through non-intrusive sensors is taken under consideration. Specifically, Raman spectroscopy combined with …
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Untersuchungen zur Proteolyse von para-k-Casein: vom Modell zum Käse
Para-k-Casein entsteht durch Hydrolyse des kappa-Caseins nach Zugabe proteolytischer Enzyme zur Milch. Untersuchungen an selbst erstellten Modellen unter Bedingungen, die die Käsereifung simulieren, zeigen, dass die Proteolyse des für die Käsereifung bedeutenden para-k-Caseins stark vom …
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Untersuchungen zur Hydrolyse von beta-Casein in Modellsystemen und in ausgewählten Käsesorten
Die Käsereifung ist ein biochemischer Prozess, der sich durch physikalische, mikrobiologische und enzymatische Ursachen und Abläufe vollzieht. Dabei ist die Proteolyse entscheidend für Veränderungen hinsichtlich Textur und Sensorik im Endprodukt Käse. Da die Käsematrix zu komplex ist und …
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ΕΠΙΤΑΧΥΝΣΗ ΤΗΣ ΩΡΙΜΑΣΕΩΣ ΤΟΥ ΤΥΡΙΟΥ ΦΕΤΑ
THE ACCELARATED RIPENING OF FETA CHEESE WAS ACHIEVED BY THE ADDITION TO THE CHEESEMILK A) NEUTRAL PROTEINASE FROM B. SUBTILIS, B) ACID PROTEINASE FROM ASP. ORYZAE AND C) CULTURES FROM LB. BULGARICUS AND STR. THERMOPHILUS WITH INCREASED NUMBER OF CELLS WHOSE ABILITY OF ACID PRODUCTION FROM LACTOSE …