[PDF] Top 20 Hydrolysis of αs- and β-caseins during ripening of Serra cheese
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Hydrolysis of αs- and β-caseins during ripening of Serra cheese
... In view of the unique characteristics of Serra cheese encompassing use of raw ovine milk, addition of a plant rennet, essentially man- ual cheesemaking and ripen[r] ... See full document
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Microbiological profile in Serra ewes' cheese during ripening
... 1 Changes in numbers of lactic acid bacteria of Serra cheese (grown on MI7 agar) with ripening time and period in ewes’ lactation season... 3 Changes in numbers of LAB of Serra c[r] ... See full document
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Evaluation of texture in Serra da Estrela cheese manufactured in different dairies
... faces of the cheeses, most especially for some dairies. Although during the ripening process it is supposed to turn the cheeses very frequently to provide the development of uniform ... See full document
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Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese
... 1999), and further reinforcing the claim that the strong proteolytic action of ...inventory of fermentable, nitrogen-containing substrates in this ...measure of the concentration of ... See full document
9
Identification of Staphylococcus spp. isolated during the ripening process of a traditional Minas cheese
... limit of 10 3 cfu/g established by the Brazilian legislation was observed in the cheese samples from all three farms at day zero of ripening (Table ...The cheese sample from farm A at 7 ... See full document
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Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening
... region of Serra da Estrela, using refrigerated and non-refrigerated raw sheep milk, were quantitatively evaluated in terms of indigenous micro#ora and volatile compounds during a ... See full document
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Assessment of proteolysis and lipolysis in Serra cheese: effects of axial cheese location, ripening time and lactation season
... samples of curd exhibited low levels for WSP and FA; this observation was ex- pected, however, because it is weil estab- lished that freshly secreted milk contains small amounts of peptides ... See full document
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Influence of different processing parameters in physical and sensorial properties of Serra de Estrela cheese
... A and B, both with ...point), and microbial analysis (coliforms and total enumeration of microor- ganism at 30 0 C) were determined, using respectively a Lactoscan equipment and norms ... See full document
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Effect of cardoon genotype on colour and texture of Serra da Estrela Cheese
... dairies, and even within the same manufacturing ...lack of constancy of the microbiological, biochemical and physico-chemical characteristics of the milk, the chemical composition ... See full document
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Role of adventitious microflora in proteolysis and lipolysis of Serra cheese: preliminary screening
... types of fatty acid residues are esterified predomi- nantly in the sn-3 position, coupled with postulation that re-esterification of longer-chain free fatty acids by indigenous milk lipases occurs faster ... See full document
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Changes of mineral concentrations in Serra Cheese during ripening and throughout the cheesemaking season
... in Serra cheesemaking (salt is added empirically to milk at the very beginning of cheese manufacture and to surface of the cheese after ...concentrations of P, Cu ... See full document
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Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making season
... throughout ripening (P(0.0001). The ripening agents that may be implicated in the generation of nitrogen- based-compounds soluble in 2% TCA are peptidases released from viable (or lysed) lactic acid ... See full document
7
Physico-chemical and rheological properties of prato cheese during ripening
... in cheese texture, which is the result of degradation at the protein matrix that occurs after the lipid phase, a discontinuous ...day of maturation, Prato cheese had reduced ...days of ... See full document
7
The microstructure and distribution of micro-organisms within mature Serra cheese
... level of nutrients, salt, oxygen, acidity, toxins and interspecies competition experienced by each population during ripening will ...component of one population than of another; ... See full document
8
Lactose hydrolysis potential and thermal stability of commercial β-galactosidase in UHT and skimmed milk
... 100% hydrolysis was observed in UHT milk at 35 and 40 ºC, against ...90% hydrolysis in UHT milk after 5 hours of reaction, at temperatures ranging from 30 to 40 ...lower hydrolysis ... See full document
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Comparison of Performance of Different Algorithms in Noisy Signals Filtering of Process in Enzymatic Hydrolysis of Cheese Whey
... pH of immobilized enzyme here employed, Alcalase NOVO, was between ...9.0 and 10.0 (Sousa Jr., 2003). During the course of the reaction the pH value tends to decrease (React3 completely ... See full document
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Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese
... The purpose of this work was to study the influence of several man@cturing conditions (viz. mixture qf ovine and cuprine milks, source qf coagulant, level of NaC[r] ... See full document
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Caseins as source of bioactive peptides
... Milk and dairy products provide plenty of Ca 2+ , which can form soluble complexes with those phospho- peptides, thus avoiding Ca phosphate precipitation (Sato, Naguchi, & Naito, 1986; Berrocal et ... See full document
15
Patterns of enzymatic activity of cell wall-modifying enzymes during growth and ripening of apples
... spectra of specimens of inactivated cucumber- hypocotyl cell walls incubated with crude protein extracts purified during ‘Mondial Gala’ apple growth and ...derivative of force (g) with ... See full document
12
Effect of dairy farm and milk refrigeration on microbiological and microstructural characteristics of matured Serra da Estrela cheese
... part of the cultural heritage of a nation, and they frequently account for the difference between positive and negative net profits of farmers in less developed, rural ...practices ... See full document
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