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Titolo:
Effect of draining temperature on the biochemical characteristics of Feta cheese
Autore:
Kandarakis, I; Moatsou, G; Georgala, AIK; Kaminarides, S; Anifantakis, E;
Indirizzi:
Agr Univ Athens, Dept Food Sci & Technol, Lab Dairy Technol, Athens, Greece Agr Univ Athens Athens Greece echnol, Lab Dairy Technol, Athens, Greece
Titolo Testata:
FOOD CHEMISTRY
fascicolo: 3, volume: 72, anno: 2001,
pagine: 369 - 378
SICI:
0308-8146(20010215)72:3<369:EODTOT>2.0.ZU;2-G
Fonte:
ISI
Lingua:
ENG
Soggetto:
PERFORMANCE LIQUID-CHROMATOGRAPHY; ELEVATED RIPENING TEMPERATURES; CHEDDAR CHEESE; CHEMICAL INDEXES; MANCHEGO CHEESE; PROTEOLYSIS; PEPTIDES; MILK; IDENTIFICATION; MANUFACTURE;
Keywords:
Feta; draining temperature; biochemical characteristics;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
31
Recensione:
Indirizzi per estratti:
Indirizzo: Kandarakis, I Agr Univ Athens, Dept Food Sci & Technol, Lab Dairy Technol,Iera Odos 75,Athens, Greece Agr Univ Athens Iera Odos 75 Athens Greece ,Athens, Greece
Citazione:
I. Kandarakis et al., "Effect of draining temperature on the biochemical characteristics of Feta cheese", FOOD CHEM, 72(3), 2001, pp. 369-378

Abstract

Two different draining temperatures, 15 and 21 degreesC were applied to five Feta cheese curds made with different starters, containing mesophilic orthermophilic strains or mixtures of them. After 20 h of draining, the pH of curds made with thermophilic starters ranged from 5.28 to 5.49. The draining temperature significantly affected (P < 0.05) the pH and the total solids of the cheeses. The inclusion of whey proteins in the cheese curd due tothe insufficient draining of cheeses at 15<degrees>C, resulted in higher water-soluble nitrogen (WSN), as % of total nitrogen content. Free amino acid contents were significantly affected (P < 0.05) by the draining temperature and by the presence of thermophilic lactobacilli in the starter mixture. Draining temperature also significantly affected (P < 0.05) residual alpha(s)- and beta -casein and the RP-HPLC profiles of the WSN. The C-2:0 to C-8:0 free fatty acids, hardness (kg) and fracturability (kg), as well as thetotal organoleptic scores, were significantly (P < 0.05) higher in feta drained at 21<degrees>C. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 24/11/20 alle ore 21:22:36