منابع مشابه
Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli
study was conducted to fractionate, tentatively identify and semi-quantitate the major proteins in the 3 SCW residual lipid fractions by sodiumdodecylsulfate polyacrylamide gel electrophoresis and densitometry. SCW, LDLF, MDLF, and HDLF contained 7, 3, 5, and 8 protein components, respectively. a-lactalbumin and 13-lactoglobulin accounted for 44.6 to 80.8% of the total proteins in the sew resid...
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the aim of this study was to investigate the effect of the addition of commercial lipase in various forms on the acceleration of the ripening of uf-feta cheese. commercial lipase from aspergillus niger was encapsulated by using silica composition based on sol-gel method. lipase was then added to cheeses in three forms, namely, free lipase, encapsulated lipase, and encapsulated lipase with arabi...
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Rennet-coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result in the development of the flavour and texture characteristic of the variety. Biochemical changes in cheese during ripening may be grouped into primary (lipolysis, proteolysis and metabolism of residua...
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Continuing with the ideas of (section 4 of)[1], after inclusion of perturbative and non-perturbative α corrections to the Kähler potential and (D1and D3-) instanton generated superpotential, we show the possibility of slow-roll axionic inflation in the large volume limit of Swiss-Cheese Calabi-Yau orientifold compactifications of type IIB string theory. We also include oneand two-loop correctio...
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James Reason's classic Swiss cheese model is a vivid and memorable way to visualise how patient harm happens only when all system defences fail. Although Reason's model has been criticised for its simplicity and static portrait of complex systems, its use has been growing, largely because of the direct clarity of its simple and memorable metaphor. A more general, more flexible and equally memor...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1971
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(71)85842-3