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Advisor(s)
Abstract(s)
The effects of ripening temperature, relative
humidity and time on chemical and textural characteristics
of a ‘probiotic’ goat’s milk cheese were examined.
The experimental layout followed a 23 factorial design,
with all possible combinations of 5 7C and 10 7C (ripening
temperature), 85% and 95% (ripening relative humidity)
and 1 day and 70 days (ripening time). All proteolytic
indices measured (water-soluble nitrogen,
trichloroacetic acid-soluble nitrogen and phosphotungstic
acid-soluble nitrogen) were enhanced with increased
ripening temperature to a greater extent than
with increased ripening relative humidity; the increase
in phosphotungstic acid-soluble nitrogen was the most
significant. Free fatty acid concentrations in cheeses
were not influenced by ripening relative humidity but
increased with ripening temperature and time. A higher
ripening temperature and a lower relative humidity
gave rise to firmer cheeses. Postulated empirical models
have provided a good fit to the experimental data
set generated; such models were able to predict a decrease
of 25 days in ripening time with no impairment
of either proteolytic or lipolytic indices if a cheese were
to be ripened at 10 7C (rather than 5 7C) and 95% relative
humidity.
Description
Keywords
Bifidobacteria Cheese Accelerated ripening Proteolysis Lipolysis
Pedagogical Context
Citation
GOMES, Ana M. P. ; SILVA, M. Luz P.; MALCATA, F. Xavier - Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A. ISSN 1431-4630. Vol.207 (1998), p. 386–394
Publisher
Springer-Verlag