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Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties
- Source :
- Food Science and Technology v.39 n.1 2019, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology, Volume: 39, Issue: 1, Pages: 50-58, Published: 16 APR 2018, Food Science and Technology, Iss 0 (2018)
- Publication Year :
- 2019
- Publisher :
- Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2019.
-
Abstract
- A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANOVA was possible to distinguish the cheeses based on the breed of cow and ripening time. After two weeks, the cheeses already presented characteristics of the ripening by G. candidum.
- Subjects :
- 0106 biological sciences
proteolysis
Fat content
Pasteurization
Geotrichum
lcsh:TX341-641
01 natural sciences
law.invention
texture profile
Cow milk
0404 agricultural biotechnology
law
010608 biotechnology
lcsh:Technology (General)
Food science
Jersey cow
biology
Chemistry
Quality assessment
food and beverages
Ripening
04 agricultural and veterinary sciences
biology.organism_classification
chemometrics
040401 food science
Breed
lcsh:T1-995
ripened soft cheese
lcsh:Nutrition. Foods and food supply
surface-ripening
Food Science
Biotechnology
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Food Science and Technology v.39 n.1 2019, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology, Volume: 39, Issue: 1, Pages: 50-58, Published: 16 APR 2018, Food Science and Technology, Iss 0 (2018)
- Accession number :
- edsair.doi.dedup.....28cf8feacbe3a0e38050465d056e19a9