Proteolysis and Microstructure of Piacentinu Ennese Cheese Made Using Different Farm Technologies
نویسندگان
چکیده
منابع مشابه
comparative dna interaction studies of antiviral drug, zidovudine and its complex using different instrumental methods
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Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate
Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%-5.8% w/w. The fat lost to sweet whey w...
متن کاملComposition and Microstructure of Soft Brine Cheese Made From Instant Whole Milk Powder
Comparat i ve stud i es were made on the composition, microstructure and organolepti c quali t y of soft brine cheese made f rom instant whole mi I k powder and from raw mi I k. The chemi ca I analysis of young and ripened (one and two month) cheese re vealed similarity except fo r a higher salt content in the cheese made from reconstituted milk at the end of ripening . Electron microscopic stu...
متن کاملProteomic 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: Journal of Dairy Science
سال: 2006
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(06)72067-7