Evolution of proteolysis during the ripening of traditional Feta cheese
نویسندگان
چکیده
منابع مشابه
Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
Background and Objectives: This study is the first research on the physiochemical characteristics, microbial population and microstructure of Poosti cheese over 90-days of ripening. The main difference between Poosti cheese and other types of traditional cheese is the skin, which is used for its storage. Materials and Methods: Physicochemical characteristics including moisture, salt, pH, acidi...
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High hydrostatic pressurization is proposed for cheese ripening acceleration. Several treatments were used for accelerating ripening of goat’s milk cheese: 50 MPa / 72 h, 400 MPa / 5 min and 400 MPa / 5 min followed by 50 MPa / 72 h all at 14 °C. Moisture content and pH were higher in 400 MPa treatments compared to the others. By measuring proteolysis indexes, 400 MPa treatments were found to a...
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15 صفحه اولthe effect of e-64 on the developmental competence of sheep cocs during in vitro maturation
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Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle.
Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors. In this study, Cheddar cheese was manufactured on a laboratory scale from milk taken from a spring calving herd, over a 9-month lactation cycle be...
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ژورنال
عنوان ژورنال: Le Lait
سال: 2002
ISSN: 0023-7302,1297-9694
DOI: 10.1051/lait:2002036