Author: Tanoj K. SinghPublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 242
Book Description
Proteolysis in Cheddar Cheese During Ripening
Author: Tanoj K. SinghPublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 242
Book Description
The Relation of Carbon Dioxide to Proteolysis in the Ripening of Cheddar Cheese
Author: Fred Carlton StewartPublisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 670
Book Description
Enzymes from Yeast Adjuncts in Proteolysis During Cheddar Cheese Ripening
Author: Lize-Mari AmosPublisher:
ISBN:
Category : Bacterial starter cultures
Languages : en
Pages : 282
Book Description
A Comparative Study of Proteolysis in Cheddar Cheese and Yeast-inoculated Cheddar Cheese During Ripening
Author: Maryna BothmaPublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 240
Book Description
Fundamentals of Cheese Science
Author: Patrick F. FoxPublisher: Springer
ISBN: 1489976817
Category : Technology & Engineering
Languages : en
Pages : 803
Book Description
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Microbiology and Biochemistry of Cheese and Fermented Milk
Author: B.A. LawPublisher: Springer Science & Business Media
ISBN: 1461311217
Category : Technology & Engineering
Languages : en
Pages : 381
Book Description
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Proteolysis and Peptidolysis During Cheddar Cheese Maturation
Author: Lisa Korfhage PannellPublisher:
ISBN:
Category :
Languages : en
Pages : 402
Book Description
Contribution of Coagulant, Starter and Non-starter Bacteria to Proteolysis and Related Events During Ripening of Cheddar Cheese
Author: Cáit Nora LanePublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 550
Book Description
The coagulant was primarily responsible for the level of proteolysis detectable by gel electrophoresis and for most of the nitrogen soluble in water but it contributed little to the formation of small peptides and free amino acids during cheddar cheese ripening. Proteolysis, as indicated by the level of water-soluble nitrogen, was highly correlated with the textural properties of cheddar cheese, as measured by the rheological parameter, distance to fracture. Chymosin did not degrade peptides produced from b-casein by plasmin. Plasmin rapidly hydrolysed peptides produced from either as1- or b-casein by plasmin and of sodium caseinate by chymosin were studied. Starter Lactococcus was the main proteolytic agent responsible for the production of small peptides and free amino acids in cheddar cheese. The importance of the lactococcal proteinase for the release of these compounds and, hence, for cheddar flavour development was apparent. Addition of adjunct lactobacilli to starter-free cheese caused a considerable increase in proteolysis. This increase was less apparent when the same adjunct was added to starter-acidified cheese, possibly due to the lack of substrates for the wide range of enzymes supplied by both the starter Lactococcus and the adjunct lactobacilli. Variations in the salt-in-moisture or moisture content of cheddar cheese had little effect on the growth of indigenous non-starter lactic acid bacteria (NSLAB). The rate of growth of NSLAB increased with increasing ripening temperature in the range 4-12oC. The initial growth of NSLAB appeared to be dependent on starter strain but the starter strain had little effect on the final numbers of NSLAB in the cheese. In the absence of glucose, media supplement with various sources of nitrogen (i.e., sodium caseinate, tryptone, yeast extract or the UF growth of the Lactobacillus strains tested. Latobacillus casei ssp. Casei 2766 grew poorly in a basal minimum medium supplemented with glucose and the UF retentate of the water-soluble fraction of cheese but grew well in the same medium containing glucose and UF permeate.
A Comparative Study of Lipolysis and Proteolysis in Cheddar Cheese and Yeast-inoculated Cheddar Cheeses During Ripening
Author: Maryna De WitPublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 298
Book Description
The Influence of Non-starter Lactobacilli on Cheddar Cheese and Cheese Slurry Proteolysis
Author: Martha Rose MuehlenkampPublisher:
ISBN:
Category :
Languages : en
Pages : 414
Book Description