Proteolysis in Danish blue cheese during ripening
Sign Up to like & getrecommendations! Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.05.017
Abstract: Abstract Proteolysis in Danish blue cheese was studied during 9 weeks’ ripening. Levels of pH 4.6-soluble N as a percentage of total N increased from 7.2% to 25%, indicating extensive proteolysis. Urea-polyacrylamide gel electrophoretograms confirmed… read more here.
Keywords: proteolysis danish; blue cheese; proteolysis; danish blue ... See more keywords
Isolation and Identification of Lactic Acid Bacteria in Kurdish Cheese During Ripening using 16S rRNA Gene Sequence Analysis
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13009
Abstract: Kurdish cheese is a special local cheese produced and consumed in Khorasan province, North East, Iran. One-hundred and five lactic acid bacteria isolates from various steps of Kurdish cheese ripening after identification of genus level… read more here.
Keywords: cheese ripening; kurdish cheese; identification; acid bacteria ... See more keywords
Influence of overpressure on microbiological properties and aroma components of semi-hard cheese during ripening in specially designed ripening chambers
Sign Up to like & getrecommendations! Published in 2025 at "Mljekarstvo"
DOI: 10.15567/mljekarstvo.2025.0102
Abstract: The aim of this study was to investigate the impact of special ripening conditions on the cheese ripening process and the qualitative characteristics of the final product. The ripening chambers were specially designed to allow… read more here.
Keywords: specially designed; ripening chambers; cheese ripening; influence overpressure ... See more keywords
Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening
Sign Up to like & getrecommendations! Published in 2021 at "Italian Journal of Food Science"
DOI: 10.15586/ijfs.v33i1.1964
Abstract: This study evaluated the nutritional and sensorial characteristics of Pecorino di Farindola cheese at different commercial ripening stages. Moreover, in order to assess effectively the peculiar features of this product, the evolution of proteolysis and… read more here.
Keywords: chemical characterization; pecorino farindola; farindola cheese; cheese ripening ... See more keywords
Impact of lactic acid bacteria coculture on the quality characteristics of goat cheese during ripening.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of dairy science"
DOI: 10.3168/jds.2025-26760
Abstract: Goat cheese is a nutritionally rich product, but it is often associated with a distinctive "goaty" flavor due to volatile compounds such as short-chain fatty acids. Traditional fermentation agents have limited efficacy in enhancing both… read more here.
Keywords: flavor; cheese ripening; lactic acid; acid bacteria ... See more keywords
Inhibition of Listeria monocytogenes by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening
Sign Up to like & getrecommendations! Published in 2023 at "Applied Sciences"
DOI: 10.3390/app13105872
Abstract: Listeria monocytogenes is a significant concern in cheese production. It has been assumed by some that wood surfaces pose a greater risk for pathogen contamination during cheese production. The goal of this study was to… read more here.
Keywords: wooden boards; growth; listeria monocytogenes; cheese ripening ... See more keywords
Characterisation of fungal contamination sources for use in quality management of cheese production farms in Korea
Sign Up to like & getrecommendations! Published in 2019 at "Asian-Australasian Journal of Animal Sciences"
DOI: 10.5713/ajas.19.0553
Abstract: Objective This study was conducted to determine the composition and diversity of the fungal flora at various control points in cheese ripening rooms of 10 dairy farms from six different provinces in the Republic of… read more here.
Keywords: cheese ripening; management; ripening rooms; dairy farms ... See more keywords