The mathematical modelling of 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...
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The excess accumulation of water in lung interstitial or alveolar is called pulmonary edema which is caused by factors that upset the normal Starling balance in micro-circulation. Pulmonary edema disturbs the alveolar gas exchanges which are normally regulated by the respiratory system. Mathematical modelling of pulmonary edema may help to predict the lung conditions and the mechanisms involved...
متن کاملMathematical Modelling of Pulmonary Edema
The excess accumulation of water in lung interstitial or alveolar is called pulmonary edema which is caused by factors that upset the normal Starling balance in micro-circulation. Pulmonary edema disturbs the alveolar gas exchanges which are normally regulated by the respiratory system. Mathematical modelling of pulmonary edema may help to predict the lung conditions and the mechanisms involved...
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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 ...
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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 ...
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ژورنال
عنوان ژورنال: ANZIAM Journal
سال: 2014
ISSN: 1445-8810
DOI: 10.21914/anziamj.v55i0.8918