Catalogo Articoli (Spogli Riviste)

OPAC HELP

Titolo:
Effect of different membrane separation technologies (ultrafiltration and microfiltration) on the texture and microstructure of semihard low-fat cheeses
Autore:
Rodriguez, J; Requena, T; Fontecha, J; Goudedranche, H; Juarez, M;
Indirizzi:
INRA, Rech Technol Laitiere Lab, F-35042 Rennes, France INRA Rennes France F-35042 Technol Laitiere Lab, F-35042 Rennes, France CSIC, Inst Frio, E-28040 Madrid, Spain CSIC Madrid Spain E-28040CSIC, Inst Frio, E-28040 Madrid, Spain
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 2, volume: 47, anno: 1999,
pagine: 558 - 565
SICI:
0021-8561(199902)47:2<558:EODMST>2.0.ZU;2-K
Fonte:
ISI
Lingua:
ENG
Soggetto:
GOATS MILK CHEESE; CHEDDAR CHEESE; REDUCED-FAT; BIOCHEMICAL CHARACTERISTICS; RHEOLOGICAL PROPERTIES; ULTRAFILTERED MILK; GEL STRUCTURE; SAINT-PAULIN; PROTEOLYSIS; COAGULATION;
Keywords:
low-fat cheese; ultrafiltration; microfiltration; texture; microstructure;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
58
Recensione:
Indirizzi per estratti:
Indirizzo: Rodriguez, J INRA, Rech Technol Laitiere Lab, 65 Rue St Brieuc, F-35042 Rennes, France INRA 65 Rue St Brieuc Rennes France F-35042 2 Rennes, France
Citazione:
J. Rodriguez et al., "Effect of different membrane separation technologies (ultrafiltration and microfiltration) on the texture and microstructure of semihard low-fat cheeses", J AGR FOOD, 47(2), 1999, pp. 558-565

Abstract

Semihard low-fat cheeses made from ultrafiltered (UF) or microfiltered (MF) milk were compared. The use of MF membranes and milder pasteurization of the milk reduced the retention of whey proteins in the retentate to 35%, compared with similar to 100% retained in the UF process. Microbiological development, physicochemical composition, and cheese ripening were not alteredby the concentration processes. The lower retention of whey protein in MF cheeses accounted for their higher hardness, which correlated with higher firmness values in the textural analysis. Microstructure showed a protein matrix with open spaces through the protein network, although micrographs of UF cheeses showed the presence of spongy structures linked to the casein, which did not appear in MF cheeses and which correspond to the denatured whey protein bound to the casein. Firmness was scored better in MF cheeses, although when MF membranes were used, the optimum yields achieved using UF membranes were not attained.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 24/11/20 alle ore 22:45:36