Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
Sign Up to like & getrecommendations! Published in 2019 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2019.07.016
Abstract: Abstract Enzyme-modified cheeses (EMCs) are used uniquely to enhance the cheese flavour in processed foods. Here we report, for the first time, the results from proteolysis process of the two-stage production of EMC with ripened… read more here.
Keywords: emc ripened; ripened white; production; enzyme modified ... See more keywords
Viability of free and encapsulated Lactobacillus acidophilus incorporated to cassava starch edible films and its application to Manaba fresh white cheese.
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.04.016
Abstract: Abstract Lactic acid bacteria (LAB) confer health benefits to the host. However, studies showed that LAB are sensitive to adverse environmental conditions. Therefore, encapsulation may be used to protect LAB against hard environmental conditions. Manaba… read more here.
Keywords: manaba fresh; fresh white; viability free; free encapsulated ... See more keywords
Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112053
Abstract: Abstract The aim of this study is to isolate and characterize potential aroma producing lactic acid bacteria with some probiotic properties from artisanal cheese environment. For this purpose, 40 of lactic acid bacteria isolates were… read more here.
Keywords: aroma producing; lactic acid; producing lactic; white cheese ... See more keywords
Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese
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DOI: 10.17113/ftb.59.01.21.6891
Abstract: SUMMARY Research background Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical… read more here.
Keywords: reduced fat; brine; fat white; vacuum ... See more keywords
Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of dairy science"
DOI: 10.3168/jds.2021-20313
Abstract: Monitoring the ripening process by prevalent analytic methods is laborious, expensive, and time consuming. Our objective was to develop a rapid and simple method based on vibrational spectroscopic techniques to understand the biochemical changes occurring… read more here.
Keywords: turkish white; spectroscopy; white cheese; monitoring ripening ... See more keywords