Proteolysis in the Beyaz (White) Cheese Produced From Various Milk
نویسندگان
چکیده
منابع مشابه
Hydrostatic Pressure for Accelerating Ripening of Goat’s Milk Cheese: Proteolysis
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...
متن کاملeffect of lactobacillus plantarum and bifidobacterium bifidum on the proteolysis profile of the iranian white cheese produced by ultrafiltration
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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: Tarım Bilimleri Dergisi
سال: 2018
ISSN: 1300-7580
DOI: 10.15832/ankutbd.446454