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Titolo:
Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: Protein degradation
Autore:
Leclercq-Perlat, MN; Oumer, A; Bueno, F; Bergere, JL; Spinnler, HE; Corrieu, G;
Indirizzi:
INRA, Lab Genie & Microbiol Procedes Alimentaires, F-78850 Thiverval Grignon, France INRA Thiverval Grignon France F-78850 F-78850 Thiverval Grignon, France
Titolo Testata:
JOURNAL OF DAIRY SCIENCE
fascicolo: 8, volume: 83, anno: 2000,
pagine: 1674 - 1683
SICI:
0022-0302(200008)83:8<1674:BOBLAD>2.0.ZU;2-4
Fonte:
ISI
Lingua:
ENG
Soggetto:
CAMEMBERT CHEESE; CHEDDAR CHEESE; CURRENT STATE; PROTEOLYSIS; TEXTURE; PH;
Keywords:
Debaryomyces hansenii; Brevibacterium linens; proteolysis; pilot plants; soft cheeses;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
32
Recensione:
Indirizzi per estratti:
Indirizzo: Leclercq-Perlat, MN INRA, Lab Genie & Microbiol Procedes Alimentaires, F-78850 Thiverval Grignon, France INRA Thiverval Grignon France F-78850 rignon, France
Citazione:
M.N. Leclercq-Perlat et al., "Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: Protein degradation", J DAIRY SCI, 83(8), 2000, pp. 1674-1683

Abstract

Model smear soft cheeses, prepared with Debaryomyces hansenii and Brevibacterium linens as ripening starters, were ripened under aseptic conditions. Results of the cheese-making trials, in triplicate, were similar and showedsimilar patterns of protein degradation. In all of the trials, the acid-soluble nitrogen and nonprotein nitrogen (NPN) indexes and NH3 concentrationsof the rind were low until d 10. The acid-soluble nitrogen and NPN of the rind then increased to 100 and 18% of total nitrogen, respectively, at d 76. The NH3 concentrations remained low until d 24 and increased until d 70, reaching about 1.8 g of NH3/kg of DM, and then remained constant. The acid-soluble nitrogen and NPN indexes and NH3 concentrations in the inner cheesemass were lower than in the rind. They showed the same evolution, reachingabout 18% for acid-soluble nitrogen, 10% for NPN, and 1.5 g of NH3/kg of DM. It was shown that the inner cheese pH and populations of D. hansenii andB. linens have an effect on proteolysis. Viable cell counts of D. hanseniiand B. linens were correlated with the environmental conditions and with proteolytic products. The determining role of carbon source and NH3 diffusions on the cheese ripening process were confirmed.

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Documento generato il 09/04/20 alle ore 13:24:51