کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2435849 | 1107102 | 2006 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain](/preview/png/2435849.png)
چکیده انگلیسی
The effect of milk inoculation with cultures of Micrococcus sp. INIA 528, and addition of high enzymatic activity curd prepared with this strain to standard curd made with a lactic starter culture, on the release of free fatty acids during ripening of model cheeses was investigated. Milk inoculation with the Micrococcus culture had no significant effect on free fatty acid levels. Addition of high enzymatic activity curd to standard curd resulted in levels of total free fatty acids (C4-C18) 5.4-, 3.9- and 5.0-fold more than those in control cheese on days 1, 7 and 14, respectively, when added at a level of 20%, and 2.9-, 2.9- and 3.1-fold when added at a level of 10%. The highest increases in individual free fatty acids in cheeses made with high enzymatic activity curd corresponded to hexanoic, butanoic and octanoic acids.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 16, Issue 7, July 2006, Pages 784-787
Journal: International Dairy Journal - Volume 16, Issue 7, July 2006, Pages 784-787
نویسندگان
Pilar Morales, Javier Calzada, Estrella Fernández-GarcÃa, Manuel Núñez,