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2003 | 06 | 1 |
Tytuł artykułu

Effect of ripening temperature on proteolysis and organoleptic properties of Edam-type cheese

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The effect of ripening temperature on changes in pH, dynamics of proteolysis and organoleptic properties of cheese was studied. The Dutch-type cheese ‘Hetman’ packed in thermoshrinkable foil and produced in a dairy plant at Kolno was used in the studies. The degradation of paracasein and changes in organoleptic properties were examined during six weeks of cheese ripening at 8, 12 and 15°C.
Wydawca
-
Rocznik
Tom
06
Numer
1
Opis fizyczny
http://www.ejpau.media.pl/series/volume6/issue1/food/art-04.html
Twórcy
autor
  • University of Warmia and Mazury in Olsztyn, Heweliusza 1, 10-724 Olsztyn, Poland
autor
autor
autor
Bibliografia
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  • Aston J. W., creamer L. K., 1986. Contribution of the components of the water - soluble fraction to the flavour of cheddar cheese. N.Z.J. Dairy Sci. Technol., 21, 229-248.
  • Cichosz G., 1995. Proteinazy i peptydazy mezofilnych paciorkowców mlekowych - wpływ na degradację kazeiny i parakazeiny. Acta Acad. Agricult. Arc Techn. Olst., suppl B28 (504) [in Polish].
  • El Soda M., 1993. Accelerated maturation of cheese. Int. Dairy J., 3, 531-544.
  • Fox P. F., law J., 1991. Enzymologist of cheese ripening. Food Biotechnol., 5, 239-262.
  • Fox P. F., Wallace J. M., Morgan S., Lynch C., Niland E. J., Tobin J., 1996. Acceleration of cheese ripening. Antonie van Leeuwenhoek, 70, 271-297.
  • Frey J. P., Marth E. H., Johanson M. E., Olson N. F. 1986. Peptidases and proteases of lactobacilli associated with cheese. Milchwiss., 41, 622-624.
  • Gripon J. C., Rank T. C., Olson N. F., 1985. Primary proteolysis of cheese proteins during ripening. J. Dairy Sci., 68, 531-540.
  • Heldrich K., 1990, Official methods of analysis of the Association of Official Analytical Chemists. Assoc. Offic. Anal. Chem., Inc., Arlington, Virginia.
  • Hemme D., Bouillanne C., Metro F. Desmazeaud M. J. 1982. Microbial catabolism of amino acids during cheese ripening. Sci. Aliment., 2,113-123.
  • Igoshi K., Kaminogawa S., Yamauchi K., 1986. Profiles of proteinases in Gouda - type cheese. J. Dairy Sci., 69, 2018-2026.
  • Joosten H. M. L. J., Stadhouders J., 1987. Conditions a flowing the fermentation of biogenic amines in cheese. Decarboxylative properties of starter bacteria. J. Dairy Sci., 69, 2018-2026
  • Kuchroo C.N., Rahily J., Fox P.F., 1988. Assessment of proteolysis in cheese by reaction with trinitrobenzenesulphonic acid. Neth. Milk Dairy J., 41, 247 - 258
  • Law B. A., 1987. Proteolysis in relation to normal and accelerated cheese ripening. Cheese ripening. Elsevier, London. 365-389.
  • Polychroniadou A., 1988. A simple procedure using trinitrobenzenesulphonic acid for monitoring proteolysis in cheese. J. Dairy Res., 55, 585-596.
  • Rymaszewski J., El-Sayed El-Tanboly, 1990. Effect of heat-shocked mesophilic starter culture on proteolysis and flavour development of Edam cheese. Brief comm. 23 Int. Dairy Cong., Montreal, 1, 298.
  • Stadhouders J., 1960. De eiwithydrolyse tijdens de kaasrijping de enzymen die het eiwit in kaase hydrolyseren. Netherl. Milk Dairy J., (14) 2, 89-110 [in Dutch].
  • Thomas T. D., Pritchard G., 1987. Proteolytic enzymes of dairy starter cultures. FEMS Microbiol. Rev., 46, 245-268.
  • Visser S., Hup G., Exerkate F. A., Stadhouders J., 1983. Bitter flavour in cheese. Model studies on the formation and degradation of bitter peptides by proteolytic enzymes from calf rennet starter cell and starter cell fractions. Neth. Milk Dairy J., 37, 169-180.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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