Study of Mucor spp. in semi-hard cheese ripening
نویسندگان
چکیده
منابع مشابه
Biochemistry of cheese ripening
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...
متن کاملAngiotensin Converting Enzyme Inhibitors and Antioxidant Peptides Release During Ripening of Mexican Cotija Hard Cheese
Cotija cheese is an artisanal Mexican cheese produced with raw cow ́s milk. Our objective was to measure the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of the peptides released during its ripening. For that, Cotija cheeses were ripened 6 months in a chamber at 25 oC without humidity control. Weekly samples were taken to determine acid soluble nitrogen (ASN), non-pr...
متن کاملDiversity of L-methionine catabolism pathways in cheese-ripening bacteria.
Enzymatic activities that could be involved in methanethiol generation in five cheese-ripening bacteria were assayed, and the major sulfur compounds produced were identified. L-Methionine and alpha-keto-gamma-methyl-thio-butyric acid demethiolating activities were detected in whole cells and cell extracts (CFEs) of all the bacteria tested. No L-methionine deaminase activity could be detected in...
متن کاملDetermining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April-September) and ...
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 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 Food Science and Technology
سال: 2010
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-010-0108-z