Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk
| Autor: | Yonas Hailu, Richard Ipsen, René Lametsch, Eyassu Seifu, Mikael Agerlin Petersen, Mitiku Eshetu, Egon Bech Hansen, Fergal P. Rattray |
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| Rok vydání: | 2018 |
| Předmět: |
Odors
Sodium chloride Descriptive sensory analysis Materials Science Ripening periods Protein degradation Applied Microbiology and Biotechnology Sensory analysis Chemical Operations 0404 agricultural biotechnology Brining Casein Camel milk Food science Chymosin Aroma Camel chymosin Coagulation biology Chemistry 0402 animal and dairy science food and beverages Elastic moduli Ripening 04 agricultural and veterinary sciences biology.organism_classification Rheological property 040401 food science 040201 dairy & animal science Chlorine compounds Volatile aroma compounds Aroma compounds Sensory properties Food Science |
| Zdroj: | Hailu, Y, Hansen, E B, Seifu, E, Eshetu, M, Petersen, M A, Lametsch, R, Rattray, F & Ipsen, R 2018, ' Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk ', International Dairy Journal, vol. 81, pp. 122-130 . https://doi.org/10.1016/j.idairyj.2018.01.007 |
| ISSN: | 0958-6946 |
| DOI: | 10.1016/j.idairyj.2018.01.007 |
| Popis: | Protein degradation, rheological properties, sensory properties and the aroma profile of soft brined cheese made from camel milk using two levels of coagulant (camel chymosin) [55 and 85 International Milk Clotting Units (IMCU) L−1] and two levels of brine (2% or 5% NaCl, w/w) were investigated over a ripening period of 60 d. Casein degradation in soft brined camel milk cheese significantly (p |
| Databáze: | OpenAIRE |
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