کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190934 963543 2006 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Texture and flavour development in Ras cheese made from raw and pasteurised milk
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Texture and flavour development in Ras cheese made from raw and pasteurised milk
چکیده انگلیسی

Texture, proteolysis and flavour development in Ras cheeses made from raw or pasteurised milk with two different thermophilic lactic cultures were monitored during ripening. Results showed that at day 1 of manufacture, the moisture content and pH were lower in raw milk cheese than in pasteurised milk cheeses. Levels of water-soluble nitrogen, casein breakdown, free amino groups and free fatty acids were higher in cheese made from raw milk than in that made from pasteurised milk. Textural characteristics, such as hardness, cohesiveness and chewines, increased in all treatments during the first 60 days of ripening due to the reduction in the moisture level during the second stage of salting (dry salting during the first 60 days of ripening). Cheese made from raw milk received the highest texture and flavour scores by panellists.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 97, Issue 3, August 2006, Pages 394–400
نویسندگان
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