Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.13779
Abstract: The objective was to obtain lactic acid bacteria (LAB) capable of hydrolysing immunoreactive proteins in milk, to optimize the hydrolysis, to determine the proteolysis kinetics and to test the safety of the best hydrolytic strain. read more here.
Keywords: ripened cheeses; brazilian artisanal; artisanal ripened; acid bacteria ... See more keywords
Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27238194
Abstract: Biogenic amines (BAs) are organic, basic nitrogenous compounds formed during the decarboxylation of amino acids. A method for the determination of eight biogenic amines (tryptamine, 2-phenyletylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) in ripened cheeses… read more here.
Keywords: performance liquid; ripened cheeses; method determination; method ... See more keywords
Multi-mycotoxin production of cheese-derived fungal strains in vitro and in cheese models
Sign Up to like & getrecommendations! Published in 2023 at "World Mycotoxin Journal"
DOI: 10.3920/wmj2023.2831
Abstract: With regards to the cheese industry, fungal growth is a widespread problem and usually producers make effort to avoid fungal development due to mycotoxin formation which adversely affects human health, reduces product quality, and causes… read more here.
Keywords: ripened cheeses; mould ripened; mycotoxin; fungal strains ... See more keywords
Impact of fermented whey addition on resulting sensory characteristics and consumer preference of ripened cheeses
Sign Up to like & getrecommendations! Published in 2019 at "Emirates Journal of Food and Agriculture"
DOI: 10.9755/ejfa.2019.v31.i6.1959
Abstract: The objective of this research was to evaluate the impact of fermented whey on the sensory characteristics of ripened cheeses and consumer preference. Ripened cheeses from 24, 25, 26, 27 and 28 months were characterized.… read more here.
Keywords: ripened cheeses; preference; fermented whey; consumer preference ... See more keywords