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Titolo:
Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes' milk
Autore:
Moatsou, G; Kandarakis, I; Moschopoulou, E; Anifantakis, E; Alichanidis, E;
Indirizzi:
Agr Univ Athens, Dept Food Sci & Technol, Lab Dairy Technol, GR-11855 Athens, Greece Agr Univ Athens Athens Greece GR-11855 Technol, GR-11855 Athens, Greece Aristotelian Univ Salonika, Dept Agr Sci, Lab Dairy Technol, GR-54006 Salonika, Greece Aristotelian Univ Salonika Salonika Greece GR-54006 006 Salonika, Greece
Titolo Testata:
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
fascicolo: 2, volume: 54, anno: 2001,
pagine: 69 - 77
SICI:
1364-727X(200105)54:2<69:EOTPOT>2.0.ZU;2-Y
Fonte:
ISI
Lingua:
ENG
Soggetto:
ELEVATED RIPENING TEMPERATURES; CHEDDAR CHEESE; MOZZARELLA CHEESE; FUNCTIONAL-PROPERTIES; CHEMICAL INDEXES; MANCHEGO CHEESE; BITTER PEPTIDES; PROTEOLYSIS; IDENTIFICATION; LACTOBACILLI;
Keywords:
ewes' milk; kasseri; pasteurized; raw;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
37
Recensione:
Indirizzi per estratti:
Indirizzo: Moatsou, G Agr Univ Athens, Dept Food Sci & Technol, Lab Dairy Technol, Iera Odos 75,GR-11855 Athens, Greece Agr Univ Athens Iera Odos 75 Athens Greece GR-11855 ns, Greece
Citazione:
G. Moatsou et al., "Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes' milk", INT J DAIRY, 54(2), 2001, pp. 69-77

Abstract

Two groups of kasseri cheese (pasta filata type) were manufactured from raw or pasteurized ewes' milk without starter cultures. Cheeses of each groupwere divided into two subgroups: the first was ripened and stored at 4 degreesC and packaged in plastic film: the second ripened and stored at 15 degreesC and coated with paraffin wax. Milk pasteurization and technological parameters had a significant effect on the pH (P < 0.05), while only technological parameters had an effect on the total solids content. At day 120, the range of mean cfu/g counts for the mesophilic aerobic flora was 9.5 x 10(7)-1.4 x 10(8); for the thermophilic streptococci, the range was 2.6 x 107-7.6 x 10(7); and for the thermophilic bacilli, 9.8 x 10(6)-1.7 x 10(7). Changes in the N fractions became significant after 30 days of ripening. For mature 120-day-old cheeses, the percentage of total N soluble at pH 4.6 was 22.7%-22.9% in raw milk cheeses and 19.0%-21.7% in pasteurized milk cheeses. The percentage of total N soluble at 12% TCA was 10.1%-12.2% in raw milk cheeses and 7.3%- 4.0% and 2.6%-3.6%, respectively. The residual alpha (s)-casein percentages at day 120 ranged between 63% and 78% of the respective area at day 1: the residual beta -casein ranged between 67% and 75%. There were some characteristic differences in the reverse phase-HPLC peptide profiles of he four cheeses. In general, the effect of the different ripening conditions was more pronounced in cheeses made from pasteurized milk.

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Documento generato il 12/07/20 alle ore 06:21:13