کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2433891 1553669 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese
ترجمه فارسی عنوان
اثر پاستوریزاسیون شیر و رسیدن به غار بر محتوای آمین بیوژنیک و ویژگی های حساسیتی پنیر پکورینیو
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

Ewes' milk cheeses were evaluated with respect to the influence of pasteurisation and of ripening in a cave on the biogenic amine (BA) content and sensory properties. Both factors significantly influenced the BA content, with higher BA concentrations (on average >1500 mg kg−1 total; 850 mg kg−1 of tyramine) in cheeses manufactured with raw milk and partly ripened in a cave. Milk pasteurisation effectively limited BA formation both qualitatively and quantitatively, but still allowed the accumulation of notable BA levels in cave ripened cheeses. Thus, milk pasteurisation seems not sufficient to guarantee low BA levels in cheeses, particularly when the cheesemaking process employs unconventional ripening conditions. Discriminatory sensory testing showed that the different types of experimental cheeses had detectable sensory differences, although descriptive sensory analysis highlighted few statistically significant differences, mainly due to the effect of the ripening conditions on some texture characteristics and on the aroma intensity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 61, October 2016, Pages 189–195
نویسندگان
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