کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10981929 | 1108083 | 2011 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The role of copper in the manufacture of Finnish Emmental cheese
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The role of copper in the manufacture of Finnish Emmental cheese The role of copper in the manufacture of Finnish Emmental cheese](/preview/png/10981929.png)
چکیده انگلیسی
The effects of added copper in the manufacture of Finnish Emmental cheese were studied. Consequently, cheeses were produced with or without the copper supplement and a facultative heterofermentative strain, Lactobacillus rhamnosus Lc705, which is currently utilized as a protective culture in large-scale manufacture in Finland. Cheeses were examined at 1, 7, 30, 60, and 90 d from the microbiological, chemical, and sensory points of view. Organic acid production was affected by the presence of copper in the cheeses. The addition of copper to cheesemilk increased the level of primary proteolysis and slowed secondary proteolysis as measured by nitrogen content in different extracts after citrate fractionation of cheeses, in pH 4.4-soluble nitrogen and 5% phosphotungstic acid-soluble nitrogen, respectively. The presence of copper appears to positively regulate the sensory characteristics of the cheese produced in our conditions; in particular, consistency was affected significantly. The role of the Lb. rhamnosus Lc705 protective strain has not been shown to have important effects on most of the parameters that influence the final quality of the cheeses. Although the traditional plating systems for revealing bacterial populations during cheese manufacture did not reveal any drastic differences caused by the presence of copper, the results from chemical and sensory analyses suggest that its use plays a significant role in the regulation of bacterial physiological and biochemical activities, which in turn affect the sensory quality of Emmental cheese.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 94, Issue 10, October 2011, Pages 4831-4842
Journal: Journal of Dairy Science - Volume 94, Issue 10, October 2011, Pages 4831-4842
نویسندگان
L. Mato Rodriguez, T. Ritvanen, V. Joutsjoki, J. Rekonen, T. Alatossava,