Dynamic in situ imaging of semi-hard cheese microstructure under large-strain tensile deformation: Understanding structure-fracture relationships
Sign Up to like & getrecommendations! Published in 2020 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.104626
Abstract: Abstract Changes in the microstructure of semi-hard cheeses were observed in situ under tensile deformation by placing a microtensile stage directly under a confocal scanning laser microscope, and recording force/displacement data simultaneously. On tensile deformation,… read more here.
Keywords: deformation; semi hard; tensile deformation; dynamic situ ... See more keywords
Monitoring the effect of transglutaminase in semi-hard cheese during ripening by hyperspectral imaging
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DOI: 10.1016/j.jfoodeng.2016.10.020
Abstract: Semi-hard cheese samples made from pasteurized 3.5% and 5% fat cow’s milk were partly enzyme treated with microbial transglutaminase (mTG). Cheese colour and yield was greatly affected by mTG at both fat levels. The cross-linking… read more here.
Keywords: hyperspectral imaging; transglutaminase; effect; semi hard ... See more keywords
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model
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DOI: 10.1177/1082013219881512
Abstract: The characterization of autochthonous cultures based on their contribution to cheese flavor is an additional selection criterion for their use in cheese making. The objective of the present work was to assess the ability of… read more here.
Keywords: cheese model; cheese flavor; hard cheese; mesophilic lactobacilli ... See more keywords
Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese
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DOI: 10.3390/foods12051080
Abstract: The use of raw milk is compulsory in the manufacturing process of most of the European protected designation of origin (PDO) cheeses but, for ovine products, it is often responsible for faulty productions. Since pasteurization… read more here.
Keywords: hard cheese; ovine hard; milk thermization; milk ... See more keywords
Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis
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DOI: 10.3390/foods8050165
Abstract: The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese… read more here.
Keywords: milk; ripening hard; hard cheese; reverse osmosis ... See more keywords