Free fatty acid profile and sensory characteristics of Regianito cheese produced with different starters

Autor: M. C. Perotti, S. Bernal, V. Wolf, C. A. Zalazar

Publikováno v: Grasas y Aceites, Vol 59, Iss 2, Pp 152-159 (2008)

Reggianito is the most important variety among the Argentinean hard cheeses. During its ripening period several biochemical reactions of proteins and fat are responsible for its final sensory characteristics. The fat transformations, in a first step,

Externí odkaz: https://doaj.org/article/0d852c2894b845f7a592e8745f2ca6a7

Effect of high-pressure treatment on hard cheese proteolysis

Autor: Erica Rut Hynes, Sergio Ramon Vaudagna, Carina Viviana Bergamini, Gabriela María de Luján Audero, Alejandra Cuatrin, Luciana Maria Costabel

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Journal of Dairy Science 99 (6) : 4220-4232 (June 2016)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA

The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect of HHP on cheese proteolysis

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0721100662c872ed81fbfec1a1be91a2

Perfil de ácidos grasos libres y características sensoriales de quesos reggianito elaborados con diferentes fermentos

Autor: Zalazar, C. A., Wolf, V., Bernal, S., Perotti, M. C.

Publikováno v: Grasas y Aceites, Vol 59, Iss 2, Pp 152-159 (2008)

Reggianito is the most important variety among the Argentinean hard cheeses. During its ripening period several biochemical reactions of proteins and fat are responsible for its final sensory characteristics. The fat transformations, in a first step,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::2c3841e45af2caaf1c4b4d039b807f9b
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/504/506

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

Autor: N. Sabbag, Susana Zorrilla, S. C. Costa, Guillermo Adrian Sihufe, Roberto Julio Ceruti

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The acceleration of cheese ripening is of major interest in the cheese industry because it is related to both product characteristics and production costs. In this study, different temperature-time combinations using elevated temperatures of 20°C wi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6fb5c0eb78e21cf10354070e3f2be60
http://link.springer.com/article/10.1007/s13594-014-0205-2

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