Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison
نویسندگان
چکیده
منابع مشابه
Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime.
Biochemical, volatile and textural profiles during manufacture and ripening were determined in samples of Castelmagno PDO cheese obtained from three different batches in the main artisan cheese plant of Castelmagno PDO production area. At the end of manufacture, samples were characterised by a pH of 6.57% and 52.4% moisture content. The HPLC analysis of organic acids and sugars showed the exhau...
متن کاملComparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample ...
متن کاملFate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe\'s Milk
Background: One of the most well-known Iranian traditional cheeses is Koozeh. The aim of present work was to evaluate the survival of L. monocytogenes during ripening of Iranian traditional Koozeh cheese made from raw ewe's milk. Methods: A 2-factor experimental design was applied to study the effect of ripening conditions, including different temperatures (4, 9, and 14 °C) and different conce...
متن کاملCasein breakdown in terrincho ovine cheese: comparison with bovine cheese and with bovine/ovine cheeses.
Terrincho cheese is an uncooked, pressed cheese made from raw whole ovine milk from the "Churra da Terra Quente" breed. It requires a minimum ripening time of 30 d. A detailed evaluation of the effect of ripening time on the breakdown of the casein fractions, along with the formation of major breakdown products of casein hydrolysis, was monitored by HPLC to contribute to a more complete charact...
متن کاملCharacteristics of Nodooshan Goat Milk and Identification of Volatile Compounds in Traditional Nodooshan Goat Cheese during Ripening
Background and Objectives: Essential and minor components of the goat milk are unique ingredients in production of various food products. In this study, characteristics of Nodooshan goat milk were investigated and volatile compounds were identified in traditional Nodooshan goat cheese during ripening. Materials & Methods: Physicochemical tests were carried out on raw milk, fresh cheese and ri...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2004
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(04)73163-x