Publication
Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis
| dc.contributor.author | Gomes, Ana M. P. | |
| dc.contributor.author | Silva, M. Luz P. C. | |
| dc.contributor.author | Malcata, F. Xavier | |
| dc.date.accessioned | 2011-10-20T17:57:29Z | |
| dc.date.available | 2011-10-20T17:57:29Z | |
| dc.date.issued | 1998 | |
| dc.description.abstract | 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. | por |
| dc.identifier.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 | por |
| dc.identifier.doi | 10.1007/s002170050350 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/6558 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Springer-Verlag | por |
| dc.subject | Bifidobacteria | por |
| dc.subject | Cheese | por |
| dc.subject | Accelerated ripening | por |
| dc.subject | Proteolysis | por |
| dc.subject | Lipolysis | por |
| dc.title | Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Gomes | |
| person.familyName | Malcata | |
| person.givenName | Ana Maria | |
| person.givenName | Francisco | |
| person.identifier | 162628 | |
| person.identifier.ciencia-id | AA12-BFC1-B2E3 | |
| person.identifier.ciencia-id | 1B13-38A5-35F5 | |
| person.identifier.orcid | 0000-0001-7883-2446 | |
| person.identifier.orcid | 0000-0003-3073-1659 | |
| person.identifier.rid | B-9944-2013 | |
| person.identifier.scopus-author-id | 57190668768 | |
| person.identifier.scopus-author-id | 7102542478 | |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | article | por |
| relation.isAuthorOfPublication | c18c2fb1-f3dc-4274-a646-23d456432798 | |
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| relation.isAuthorOfPublication.latestForDiscovery | c18c2fb1-f3dc-4274-a646-23d456432798 |