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|Título:||Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis|
|Autor:||Gomes, Ana M. P.|
Silva, M. Luz P. C.
Malcata, F. Xavier
|Citação:||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|
|Resumo:||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.|
|Versão do Editor:||http://www.springerlink.com/content/p9jhcldcpjb6emrg/|
|Aparece nas colecções:||ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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