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Proteolysis of prato type cheese produced using ultrafiltration
Spadoti, Leila Maria;Dornellas, José Raimundo Ferreira;Roig, Salvador Massaguer;
Scientia Agricola , 2005, DOI: 10.1590/S0103-90162005000300006
Abstract: the application of milk ultrafiltration technology for cheese manufacture presents several advantages. however, it also influences proteolysis and, consequently, cheese ripening. the effects of five different processing methods for prato cheese were evaluated with respect to the time evolution of the extent and depth of proteolysis indexes (epi and dpi). the following treatments (t) for cheese production were studied: t1 - without ultrafiltration (standard); t2, t3, t4 and t5 - using milk concentrated by ultrafiltration (ufcm) and respectively: t2 - without pre-fermentation of the ufcm; t3 - pre-fermentation of 10% of the ufcm; t4 - pre-fermentation of 20% of the ufcm, and t5 - pre-fermentation of 20% of the ufcm plus indirect heating. treatments affected the epi and dpi of the cheeses (t1 lower values for epi and dpi and t4 higher values for epi and dpi). the time influenced the extent and depth of proteolysis indexes.
Proteolysis of prato type cheese produced using ultrafiltration  [cached]
Spadoti Leila Maria,Dornellas José Raimundo Ferreira,Roig Salvador Massaguer
Scientia Agricola , 2005,
Abstract: The application of milk ultrafiltration technology for cheese manufacture presents several advantages. However, it also influences proteolysis and, consequently, cheese ripening. The effects of five different processing methods for Prato cheese were evaluated with respect to the time evolution of the extent and depth of proteolysis indexes (EPI and DPI). The following treatments (T) for cheese production were studied: T1 - without ultrafiltration (standard); T2, T3, T4 and T5 - using milk concentrated by ultrafiltration (UFCM) and respectively: T2 - without pre-fermentation of the UFCM; T3 - pre-fermentation of 10% of the UFCM; T4 - pre-fermentation of 20% of the UFCM, and T5 - pre-fermentation of 20% of the UFCM plus indirect heating. Treatments affected the EPI and DPI of the cheeses (T1 lower values for EPI and DPI and T4 higher values for EPI and DPI). The time influenced the extent and depth of proteolysis indexes.
Simulation of NaCl and KCl mass transfer during salting of Prato cheese in brine with agitation: a numerical solution
Bona, E.;Carneiro, R. L.;Borsato, D.;Silva, R. S. S. F.;Fidelis, D. A. S.;Silva, L. H. Monken e;
Brazilian Journal of Chemical Engineering , 2007, DOI: 10.1590/S0104-66322007000300004
Abstract: the association of dietary nacl with arterial hypertension has led to a reduction in the levels of this salt in cheeses. for salting, kcl has been used as a partial substitute for nacl, which cannot be completely substituted without affecting product acceptability. in this study a sensorially adequate saline solution (nacl/kcl) was simultaneously diffused during salting of prato cheese in brine with agitation. the simultaneous multicomponent diffusion during the process was modeled with fick?s second generalized law. the system of partial differential equations formed was solved by the finite element method (fem). in the experimental data concentration the deviation for nacl was of 7.3% and for kcl of 5.4%, both of which were considered acceptable. the simulation of salt diffusion will allow control and modulation of salt content in prato cheese, permitting the prediction of final content from initial conditions.
Efeito da radia??o gama nas características físico-químicas e microbiológicas do queijo prato durante a matura??o
Gutierrez, érika Maria Roel;Domarco, Rachel Elisabeth;Spoto, Marta H. F.;Blumer, Lucimara;Matraia, Clarice;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000400020
Abstract: the prato, cheese washed dough, is one of brazil's most popular cheeses. this cheese must be ripened the desirable characteristics of flavors and texture. the present work studied the influence of gamma radiation in the ripening period of prato cheese. the cheese was ripened at 10-12oc and at ± 80% rh for 60 days. at the 1st and at 15th day of ripening, sample were irradiated to 0 (control), 1, 2, 3 and 4kgy at a rate of 0.9696kgy/h. the cobalto-60 source used was a gammabeam 650 from atomic energy of canada. physical-chemical and microbiological characteristics were analyzed every each 15 days of ripening. the results showed that the total microbial count decreased as increased the dose of irradiation of the cheese. the ripening of the cheese was delayed by irradiation, probability due to the inactivation of the lactic bacteria by radiation.
Effect of Freezing Conditions on the Ripening Process and the Quality of Cheese
Arnold Reps,Krystyna Wisniewska,Irmina Jarmul,Anna Brakoniecka-Sikorska
Pakistan Journal of Nutrition , 2005,
Abstract: Kortowski cheese (M nster type) was salted for 100, 75, 50 and 25% of their standard salting time, which is 48 hours. Cheese after 3 weeks of ripening and cheese immediately after salting were stored for 6 and 12 months at -27°C. Cheese of lower salting level ripened faster, both after salting and after frozen storage. The process of protein degradation occurred during frozen storage of ripe cheeses. The content of N-amino acid in ripe cheese after frozen storage and in cheese ripening after storage was almost twice as high as in the cheese that ripened after salting. Separations on Sephadex gel confirm the process of protein degradation during frozen storage of cheese. The conducted research indicated that frozen storage is recommended for Kortowski cheese of reduced salt content and the most favourable solution is to conduct the process of cheese ripening after thawing.
The influence of ripening process on trapist cheese abatement  [cached]
Slavko Kirin
Mljekarstvo , 2002,
Abstract: In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting coating application, ripening process with protecting coating application and cheese ripening in plastic shrinkable pouch. The highest abatement was found in the case of cheese ripening on traditional way i.e. without protecting coating applied and with rind washing during ripening period. Slightly lower abatement value showed cheeses with protecting coating applied, while the negligible abatement was noticed in cheese packaged into a pouch. The highest abatement values were noticed during the first 10 days of cheese ripening process with and without protective coating applied. After that time the steady state of abatement value was reached. In this case slightly higher values were obtained in the case of cheeses with protective coating. It is evident that the highest influence on abatement value is during the first phase of Trapist cheese ripening process.
Assessment of proteolysis and sensory characteristics of prato cheese with adjunct culture Avalia o da proteólise e das características sensoriais de queijo prato com cultura adjunta  [cached]
Rafael Tamotsu Sato,Ariane Tayla Bisca Vieira,Jaqueline Camisa,Priscila Cristina Bizam Vianna
Semina : Ciências Agrárias , 2012,
Abstract: Influence of adjunct cultures on the chemical and sensory characteristics, and proteolysis of Prato cheese was investigated. Cheeses were manufactured using a commercial starter culture and Lactobacillus strains (Lactobacillus plantarum or Lactobacillus helveticus) as adjunct cultures. Control cheeses lacked the adjunct culture. The chemical composition was analyzed at day 5 after manufacture and the proteolysis at days 5, 25, 45 and 65 of ripening. The sensory acceptance was assessed at 60 days. A split-plot design was used and the complete experiment was carried out in triplicate. The results were evaluated by ANOVA and Tukey’s test test at 5% significance level. There were no significant differences in chemical composition among the cheeses. A significant increase in proteolysis occurred during ripening period for the cheeses with adjunct culture when compared to cheeses without adjunct culture. Cheese with Lactobacillus helveticus showed higher scores for flavor, texture and purchase intent compared with the others treatments. Use of adjunct Lactobacillus suggests that the proteolysis of Prato cheese should be accelerated in order to reduce ripening period. A influência de culturas adjuntas sobre as características químicas e sensoriais, e sobre a proteólise do queijo Prato foi avaliada. Os queijos foram fabricados com cultura starter comercial e cepas de Lactobacillus (Lactobacillus plantarum ou Lactobacillus helveticus) como culturas adjuntas. Os queijos controle n o foram adicionados de cultura adjunta. A composi o química foi analisada no dia 5 após a fabrica o e a proteólise nos dias 5, 25, 45 e 65 de matura o. A aceita o sensorial foi avaliada em 60 dias. Um delineamento de parcelas subdivididas foi utilizado e o experimento completo foi realizado em triplicata. Os resultados foram avaliados pela análise de variancia e teste de Tukey no nível de 5% de probabilidade. Os queijos n o apresentaram diferen as significativas em rela o à composi o química. Um aumento significativo na proteólise ocorreu durante o período de matura o para os queijos com cultura adjunta, quando comparado aos queijos sem adi o desse tipo de cultura. Os queijos com Lactobacillus helveticus apresentaram médias das notas mais altas para os atributos sabor, textura e inten o de compra em compara o aos demais tratamentos. A utiliza o de Lactobacillus como cultura adjunta indica que a proteólise do queijo prato pode ser acelerada a fim de reduzir o seu tempo de matura o.
Effect of Ripening Time on Mineral Contents of Herby Cheese
H. Durmaz,Z. Tarakci,E. Sagun,H. Sancak
Journal of Animal and Veterinary Advances , 2012,
Abstract: Herby cheese is a salted traditional cheese manufactured in the Eastern and South-eastern of Turkey. Its name, herby, comes from adding herb in cheese. The aim of this study was to assess the changes in the mineral contents and some chemical parameters in herby cheese during 90 days of ripening. The total solids, ash, salt, Na, Cu, Fe, Mn contents and pH values increased significantly (p<0.05), while Ca, Mg and Zn contents decreased significantly (p<0.05) during ripening. P, Co, Cr, Ni and Cd contents of the cheeses were not significantly (p>0.05) altered during ripening. The results indicated that the mineral of herby cheese showed a very variable behaviour during ripening due to likely manufacturing technology.
Ripening for improving the quality of inoculated cheese Rhizopus oryzae
SOLIKAH ANA ESTIKOMAH,SUTARNO,ARTINI PANGASTUTI
Nusantara Bioscience , 2010,
Abstract: Estikomah SA, Sutarno, Pangastuti A 2010. Ripening for improving the quality of inoculated cheese Rhizopus oryzae. Nusantara Bioscience 2: 1-6. Cheese is dairy product resulted from fermented milk in which the fermentation process can be done by lactic acid bacteria or fungus. Rhizopus oryzae is able to produce lactic acid, protease and lipase. The ripening process changes the taste and texture. The purpose of this study is ripening to improve the quality of inoculated cheese R. oryzae. In this research the ripening was conducted the concentration variation of temperature (5oC, 10oC, 15oC), and time (7 days, 14 days). The procedure of research consisted of two steps, namely un-ripened cheese preparation followed by ripening cheese preparation. Cheese produced in this study analyzed the value of pH, fat content, protein content, amino acid levels and identification of microbe with ANOVA then followed by DMRT at 5% level of significance. Data results were analyzed with the like’s nonparametric statistical test, followed by Fridman Wilcoxon Signed Rank Test (WSRT) at 5% level significance. The results showed that the preferred ripened cheese panelist was at a temperature of 15oC for 14 days. Ripening conditions affect pH, fat content, protein content and do not affect the levels of amino acids that formed ripened cheese. The best quality ripened cheese i.e. at a temperature of 15°C for 14 days, had a pH value of 4.40, the highest protein content of 9.78%, and fat content of 35.02%. The results of identified microbe in un-ripened cheese and ripened cheese include Enterococcus hirae (Enterococcus faecalis), Bacillus subtilis, and Aspergillus sp.
Colour traits in the evaluation of the ripening period of Asiago cheese  [cached]
Giorgio Marchesini,Stefania Balzan,Severino Segato,Enrico Novelli
Italian Journal of Animal Science , 2010, DOI: 10.4081/ijas.2009.s2.412
Abstract: The research was carried out on Asiago d’Allevo cheese samples produced in a single farm located in the Altopiano dei Sette Comuni (above 1000m a.s.l.). After 6-12-18 and 36 months of ripening, samples were analyzed for quality traits, in order to evaluate the effect of ripening on colour and gross composition. As expected crude protein and fat significantly increased through the considered period. Ripening led to a significant decrease of L*, a* and b* values. Lightness showed a negative relationship with crude protein, meanwhile a* and b* were both negatively related to fat content. Concerning L*, the trend could be explained by water loss and N-soluble compounds concentration, which could alter protein matrix. a* and b* reduction was probably related to degradation processes such as lipolysis, which seemed to be extensive in hard and long ripened cheese. Ripening affected significantly the light reflectance at all λ with green cheese having the higher values.
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