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Purification and Characterization of a Dipeptidase from Lactobacillus casei ssp. casei IFPL 731 Isolated from Goat Cheese Made from Raw Milk
Lactobacillus case dipeptidase purification characterization
2008/3/27
A dipeptidase was purified to homogeneity from the cell-free extract of Lactobacillus casei ssp. casei IFPL 731 by a combination of heat treatment, hydrophobic interaction chromatography, anion-exchan...
Formation of Volatile Free Fatty Acids During Ripening of Cheddar-like Hard Goat Cheese
goat cheese free fatty acids salt to moisture ratio ripening time
2008/3/25
Concentrations of FFA in Cheddar-like hard goat cheeses were all above the threshold concentrations, except for pentanoic, heptanoic, and 10-undecenoic acids. The relative abundance of n-chain FFA in ...
Manufacturing Parameters and Rheological Characteristics of Cheddar-Like Hard Goat Cheese
firmness processing rheology goat cheese
2008/3/25
Raw milk from French Alpine goats was processed to Cheddar-like hard goat cheese. After milling, the curd was split into three portions and salted separately at the rate of 2.5, 3.0, and 4.0% of the c...