Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.07.043
Abstract: High pressure (HP) offers potential industrial applications in cheese preservation, but it is essential to provide knowledge concerning their effects on the ripening process and sensory characteristics. In this study, we investigated the effect of… read more here.
Keywords: effect; sensory characteristics; volatile compounds; semi hard ... See more keywords
Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese
Sign Up to like & getrecommendations! Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2018.11.010
Abstract: Abstract The present study focuses on the effect of gas permeability on dry matter, colour, inner- and outer texture, and sensory properties of foil-ripened 0.5 kg semi-hard goat cheese during 3 weeks of ripening (13 °C; 88%… read more here.
Keywords: gas; semi hard; permeability; goat cheese ... See more keywords
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
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Engineering"
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
Modelling CO 2 transfer in foil ripened semi-hard Swiss-type cheese
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.10.025
Abstract: Abstract Despite CO2 production and diffusion during ripening of semi-hard Swiss-type cheese are considered as important quality parameters, the research concerning key gas production and transfer in cheese remains widely overlooked. In this study, experimentally… read more here.
Keywords: hard swiss; type cheese; swiss type; semi hard ... See more keywords
Scattering of plane waves from a semi-hard boundary medium and a multi Gaussian-Schell model medium
Sign Up to like & getrecommendations! Published in 2020 at "Results in physics"
DOI: 10.1016/j.rinp.2020.103227
Abstract: Abstract Within the accuracy of the first-order Born approximation, the scattering of plane waves from two kinds of superimposed media, i.e. a semi-hard boundary medium and a multi Gaussian-Schell model medium, are investigated comparatively. The… read more here.
Keywords: boundary medium; medium; plane waves; semi hard ... See more keywords
Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12040849
Abstract: Modified atmosphere packaging (MAP) has become a good potential strategy to retain quality throughout the shelf life of perishable foods. The aim of this work was to evaluate different packaging atmospheres on semi-hard protected designation… read more here.
Keywords: semi hard; packaging; sensory properties; cheese wedges ... See more keywords
Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12050996
Abstract: Semi-hard pressed goat’s cheese, a traditional matured cheese in Andalusia, has a residual lactose content that may affect people with intolerance to that carbohydrate. Nowadays, lactose-free dairy products are characterized by presenting a scant sensory… read more here.
Keywords: effect lactose; semi hard; sensory; goat cheese ... See more keywords
A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Environmental Research and Public Health"
DOI: 10.3390/ijerph18189789
Abstract: Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses… read more here.
Keywords: quality; hard cheeses; safety; preservation ... See more keywords