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Use of an Exogenous Carboxypeptidase to Accelerate Proteolysis in Reggianito Cheese
Reggianito cheese proteolysis ripening exogenous enzymes
2016/12/9
The effect of an exogenous commercial carboxypeptidase on the proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g/100 l milk....
Native and non native sheep breed differences in canestrato pugliese cheese quality:a resource for a sustainable pastoral system
native breed pecorino cheese nutritional quality volatile organic compounds
2016/12/9
Canestrato Pugliese is an Italian uncooked hard cheese made by the Protected Designation of Origin (PDO) status. In the past, it was manufactured with milk from local sheep breeds (Altamurana and Lecc...
Quality Enhancement of Edam-Like Cheese Made From Goat’s Milk
Made From Goat’s Milk Edam-Like
2016/6/2
In the present work, Edam-like cheese was made from Zaraibi goats’ milk. The milk originated from goats fed on diets supplemented with low canola seeds (LCS, 5%) and high canola seeds (HCS, 10%), low ...
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
buffalo milk cheese chemical analyses storage period sensory profile flavour
2014/2/24
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing
fatty acids hard cheese manufacture industrial conditions
2014/2/24
The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highe...
Effect of modified whey proteins on texture and sensory quality of processed cheese
cheesemaking flavour rheology TPA whey protein hydrolysate
2014/2/24
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture...
Application of quantitative approach focused on the competition of lactic acid bacteria culture with coagulase-positive staphylococci under the conditions related to artisanal cheese fermentation
Staphylococcus aureus lactic acid bacteria growth competition surface methodology
2014/2/26
A quantitative analysis of Staphylococcus aureus growth was carried out in milk fermented with the mesophilic mixed-strain culture of lactic acid bacteria (LAB), in relation to the conditions prevaili...
Safety and quality of farm fresh goat’s cheese in the Czech Republic
goat’s cheese farm physical and chemical parameters, composition, microbiological safety
2014/2/27
The composition and selected physical and chemical parameters of 44 samples of fresh goat cheeses produced on a farm in the Czech Republic were determined. The following average values were obtained f...
The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats
inulin maltodextrins rats microflora prebiotics probiotics synbiotics
2014/2/27
The effects of inulin HPX and maltodextrins, and also the potentially probiotic Lactobacillus plantarum 14 strain, used separately and in combination in white cheese production, on the gastrointestina...
Microbial Changes on Full and Reduced Fat Edam Cheese during Maturation
Edam cheese microflora reduced cheese
2009/7/7
The objective of this research was to determine the microflora of full fat and reduced fat Edam cheese during maturation. Reduced fat (16% fat) and full fat (28% fat) Edam cheese was stored up to 20 w...
The Effect of Homogenized Lactic Cultures on The Development of Proteolysis in Kashar Cheese
Homogenized Lactic Cultures Proteolysis Kashar Cheese
2009/5/20
The goal of the study was to determine the effect of homogenization of lactic cultures at 30MPa on the development of proteolysis in Kashar cheese during ripening. The cultures Lactococcus lactis subs...
Optimisation of Manufacture and Quality of Cottage Cheese
Cottage cheese skim milk ultrafiltration composition
2009/3/20
Cottage cheese is a type of fresh soft cheese consisting of individual grains. The manufacture of Cottage cheese from control skim milk with 0.05 % fat (A), skim milk fortified with 1.5 % (w/v) skim m...
Some Properties of Fresh and Ripened Herby Cheese,a Traditional Variety Produced in Turkey
herby cheese Otlu peynir urea-PAGE
2009/3/19
Herby cheese (Otlu peynir) is widely produced and consumed in eastern parts of Turkey, and is generally made from sheep milk. The objectives of this study were to determine some properties of fresh an...
Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese
Lactobacillus casei ssp rhamnosus 6013 fermentation
2009/3/10
The aim of this study was to develop a new probiotic soy cheese on the basis of chinese sufu. The soy cheese was made from soymilk fermented with soy cheese bacterial starter cultures (DH1 and GH4) an...
Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese
furosine α-N-(2-furoylmethyl)-amino acids cheese
2014/3/10
Formation and degradation of Amadori products (APs) originating from the early Maillard reaction during maturation of three different commercial cheeses, namely Cheddar, Emmentaler and Gouda, was inve...