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  • 1
    Electronic Resource
    Electronic Resource
    Manganese and Zinc Analysis in Milk by Microwave Oven Digestion and Platform Graphite Furnace Atomic Absorption Spectrometry (1995)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 43 (1995), S. 2406-2410 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00057a017
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  • 2
    Electronic Resource
    Electronic Resource
    The accelerating effect of aLactococcus lactis subsp.lactis lactose-utilization/proteinase-deficient strain on proteolysis and flavour development (1996)
    Springer
    European food research and technology 203 (1996), S. 77-81 
    Details
    ISSN: 1438-2385
    Keywords: Lactococci ; Proteolysis ; Flavour development ; Cheese-curd slurries
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract This study describes the accelerating effect exerted on proteolysis and flavour development in cheese-curd slurries by combined application ofLactococcus lactis subsp.lactis IFPL359 and high concentrations of its Lac− Prt− derivative, (i.e. that which has reduced capacity to metabolize lactose and reduced proteolytic activity, strain T1). Cells of strain T1 partially lysed by either sonication or incubation with lysozyme, were also used to ascertain how proteolysis was affected by release of intracellular enzymes in the initial stage of incubation of the strains in cheese-curd slurries. The presence of strain T1 produced higher levels of non-protein nitrogen (NPN) and amine nitrogen (AN) during the first weeks of incubation when partially lysed cells had been added. Addition of whole cells of strain T1 produced higher values of NPN and AN at the end of incubation of slurries, accelerating proteolysis by about 2 weeks with respect to the control, which only contained the parental strain IFPL359. At the end of the experimental period higher amino acid levels were detected by HPLC in the slurry containing whole T1 cells. Volatile fractions of the different cheese-curd slurries were also analysed. The higher level of proteolysis produced by addition of high levels of strain T1 appeared to be related to release of intracellular enzymes by this strain owing to its greater capacity for autolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01267774
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  • 3
    Electronic Resource
    Electronic Resource
    Fatty acid composition of the triglyceride and free fatty acid fractions in different cows-, ewes- and goats-milk cheeses (1993)
    Springer
    European food research and technology 196 (1993), S. 155-158 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The fatty acid composition of the triglyceride fraction and the individual and total free fatty acids in different cows-, ewes- and goats-milk cheeses were analysed. The highest total free fatty acid levels were recorded in blue cheeses (Roquefort: 26.0 g/kg; Cabrales: 57.3 g/kg) and in the aged Manchego cheese (32.4 g/kg), followed by those in hard cheeses manufactured using unpurified rennet pastes containing pregastric esterases (Parmesan: 13.7 g/kg; Majorero: 20.8 g/kg). These samples had sharp flavours. The soft cheeses with surface flora presented moderate levels of free fatty acids (Camembert: 5.1 g/kg; de la Vera: 9.9 g/kg). The remaining cheeses considered (Mahôn: 8.7 g/kg; Roncal: 8.2 g/kg; Tetilla: 5.8 g/kg; Idiazabal: 5.6 g/kg) also exhibited moderate levels of lipolysis. A comparison of the fattyacid profiles for the two fractions studied yielded higher contents for the short-chain fatty acids in the free fatty acid fraction, except in the blue and goats-milk cheeses.
    Notes: Zusammenfassung Es wurde die Fettsäurezusammensetzung der Triglyceridfraktionen und der freien Fettsäuren in verschiedenen Käsesorten aus Kuh-, Schaf- und Ziegenmilch untersucht. Die Blauschimmelkäsesorten Cabrales, Roquefort und der Manchegokäse zeigten die höchsten freien Fettsäurewerte: 57.3; 26.0 und 32,4 g/kg, gefolgt von denen, die mit Hilfe von unreinem Lab hergestellt wurden (Majorero: 20.8 g/kg; Parmesan: 13.7 g/kg). Diese Proben zeigten ein pikantes Aroma. Die Schimmelkäsesorten wie Camembert und de la Vera hatten einen mittleren freien Fettsäuregehalt von 5.1 und 9.9 g/kg. Die anderen untersuchten Proben wiesen ebenfalls niedrige Lipolysewerte auf (Mahón: 8.7 g/kg; Roncal: 8.2 g/kg; Tetilla: 5.8 g/kg; Idiazabal: 5.6 g/kg. Im Vergleich der Fettsäureprofile der untersuchten Fraktionen wurde bei den freien Fettsäurefraktionen ein höherer Gehalt an kurzen Fettsäuren beobachtet, mit Ausnahme der Blauschimmelkäse und der Ziegenmilchkäsesorten.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01185577
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  • 4
    Electronic Resource
    Electronic Resource
    Biochemical characteristics of a semi-hard ewe's-milk cheese (1994)
    Springer
    European food research and technology 198 (1994), S. 24-28 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Abstract Physicochemical, organoleptic and microbiological characteristics of three batches of industrial semihard ewe's milk cheeses were studied over a 90-day ripening period. Cheeses were made with a selected starter containingLactococcus lactis subsp.lactis and subsp.cremoris. The total microbial count was normal throughout manufacture and the ripening period. The level of noncasein nitrogen (NCN) was moderate (23.8% of the total nitrogen, TN) but non-protein nitrogen and amino-acid nitrogen were high: 73.6 (% NCN) and 1.92 (% TN) respectively. Breakdown ofα s-(66%) andβ-caseins (17%) at 90 days provided the cheeses with excellent textural and sensory characteristics.
    Notes: Zusammenfassung Die physiko-chemische, sensorische und mikrobiologische Charakteristik von drei industriellhalb-reifen Schafskäsen wurde während der 90-Tage-Reifungszeit untersucht. Die Käse wurden mit einem ausgewählten Starter mitLactococcus lactis subsp.lactis und subsp.cremoris hergestellt. Die gesamte Keimzahl war während der Herstellung und Reifungszeit normal. Der Nicht-Cascin-Stickstoff (NCN) war mittelmäßig (23,8% des Gesamt-Stickstoffes, TN), aber der Aminosäure-Stickstoff war hoch (73,6% NCN und 1,92% TN). Der Abbau vonα s-(66%) undβ-Cascinen (17%) nach 90 Tagen ist verantwortlich für die gute Texture und Sensorik des Käses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01195277
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  • 5
    Electronic Resource
    Electronic Resource
    Ripening changes in Ras cheese prepared from ultrafiltered milk (1990)
    Springer
    European food research and technology 191 (1990), S. 310-312 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The changes in the proteins and fats of Ras cheese prepared from ultrafiltered milk (UF) were followed during ripening. The soluble protein fraction was made up of whey protein which resisted hydrolysis during ripening. The insoluble protein fraction of fresh cheese was made up mainly ofβ-casein,γ-casein andαs1-I, indicating pronounced proteolysis during the salting step. Further ripening was accompanied with decrease inαs1-I and increase inγ-casein. The free fatty acids (FFA) of UF Ras cheese increased with advanced ripening. The pattern of FFA in Ras cheese was similar to that of bovine milk triacylglycerols.
    Notes: Zusammenfassung Es wurden die Veränderungen der Proteine und der Fettfraktionen von Ras-Käse aus ultrafiltrierter Milch während der Reifung studiert. Die lösliche Proteinfraktion bestand aus Molkeproteinen, die der Hydrolyse während der Reifung widerstand. Die unlösliche Proteinfraktion des frischen Käses bestand ausβ-Casein,γ-Casein undαs1-I, was auf starke Proteolyse während des Einsalzens hinweist. In der nachfolgenden Reifung wurde eine Abnahme desαs1-Caseins und eine Zunahme derγ-Caseine beobachtet. Die freien Fettsäuren des Ras-Käses nahmen während der Reifung zu. Das Muster der freien Fettsäuren des Ras-Käses und das der Milchtriglyceride sind ähnlich.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01202433
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese (1990)
    Springer
    European food research and technology 190 (1990), S. 325-330 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary Physicochemical and organoleptic properties were studied in two batches of four different types of goat's milk cheese: fresh, washed curd, soft with surface flora, and Majorero, frozen for four months prior to ripening and/or chilled storage. Frozen storage did not produce significant changes in the rheological or sensory characteristics of the cheeses, except in the case of fresh cheese, the textural characteristics of which were adversely affected. The level of proteolysis, estimated from the amino-acid nitrogen, was higher in the pre-frozen washed curd, soft with surface flora, and Majorero cheeses. The level of lipolysis was comparable, except in the soft cheese with surface flora, which presented higher levels of free fatty acids when stored frozen before ripening.
    Notes: Zusammenfassung Aus Ziegenmilch wurden jeweils zwei Chargen von vier spanischen Käsesorten hergestellt: Frischkäse, gewaschene Käsemasse, Weichkäse mit Oberflächenflora und „Majorero“ -Käse. Von jeder Charge wurde die Hälfte gefroren gelagert und erst nach vier Monaten auf die übliche Weise gereift und/oder gekühlt aufbewahrt. Die physikalisch-chemischen und organoleptischen Eigenschaften wurden danach untersucht. Im Vergleich mit Käsen, die nicht gefroren gewesen waren, ergaben sich keine wesentlichen Unterschiede in den rheologischen und sensorischen Eigenschaften, mit Ausnahme bei den Frischkäsen, bei dem sich die Textur durch die Aufbewahrung in gefrorenem Zustand verschlechtert hatte. Der Gehalt an freien Aminosäuren, ein Maß für die Proteolyse, war höher in der gewaschenen Käsemasse, in dem Weichkäse mit Oberflächenflora und in dem „Majorero“-Käse, die vier Monate gefroren gewesen waren. Durch die Gefrierlagerung hatte sich der Fettabbau nicht verändert, mit Ausnahme bei dem Käse mit Oberflächenflora, bei dem der Gehalt an freien Fettsäuren erhöht war im Vergleich mit dem Käse, der nicht vier Monate gefriergelagert worden war.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01184501
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  • 7
    Electronic Resource
    Electronic Resource
    Effects of freezing and frozen storage on the microstructure and texture of ewe's milk cheese (1996)
    Springer
    European food research and technology 203 (1996), S. 245-251 
    Details
    ISSN: 1438-2385
    Keywords: Ewe's milk cheese ; Freezing ; Frozen storage ; Cheese microstructure ; Cheese texture
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Semi-hard ewe's milk cheeses, frozen immediately after manufacture either slowly at −35 °C or rapidly at −80 °C and stored at −20 °C for 4 months were studied for microstructural and textural characteristics during subsequent ripening. Two control groups were used to establish the effect of freezing: the fresh unfrozen cheese and cheese thawed immediately after freezing. Freezing proper did not result in any marked changes in the textural parameters of the cheeses, but considerable changes were found in slowly frozen cheeses after 4 months of frozen storage. Shear strength values were lower in all frozen and stored cheeses, particularly in cheese samples frozen slowly compared to those in the unfrozen control batch. This parameter and firmness values were significantly lower in both slowly and rapidly frozen cheeses at the completion of ripening. Ripening tended to offset differences in elasticity, noticeable in the cheeses during the first 30 days of ripening. Light microscopy and electron microscopy revealed small cracks and ruptures in the cheeses which could not be observed by the naked eye. More extensive damage to the cheese microstructure was found in slowly frozen cheese samples stored frozen for 4 months.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01192872
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  • 8
    Electronic Resource
    Electronic Resource
    Differentiation of milks and cheeses according to species based on the mineral content (1992)
    Springer
    European food research and technology 194 (1992), S. 541-544 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The mineral composition of 113 samples of ewes', cows', and goats' milk and 68 samples of different types of pure-milk cheeses made from the milks of these species was analysed. Stepwise discriminant analysis of the milk samples yielded the variables K/Mg, Na/Ca, Zn, Cu/Zn, and Cu/Na as the most useful in differentiating the samples, achieving correct classification in 98.2% of cases. The most useful variables for the cheese samples were Fe/K, Na/Ca, Zn/Cu, Na/Mg, and Zn, which yielded correct classification in 97.1% of cases. The three goat's milk cheeses were successfully distinguished using the variables K/Zn, Fe/Cu, and P.
    Notes: Zusammenfassung An 113 Milchproben und 68 mit Schafmilch, Kuhmilch und Ziegenmilch hergestellten Käseproben wurde die Mineralstoff-Zusammensetzung analysiert. Die Anwendung der schrittweisen Diskriminatoriusanalyse bei den Milchproben ergab die Auswahl der Veränderlichen K/Mg, Na/Ca, Zn, Cu/Zn und Cu/Na als beste Unterschiedlichkeitsparameter mit einer zu 98,2% einwandfreien Klassifizierung. Die bei Käse ausgewählten Veränderlichen waren Fe/K, Na/Ca, Zn/Cu, Na/Mg und Zn mit einer zu 97,1% einwandfreien Klassifizierung. Die Unterscheidung zwischen den 3 geprüften Ziegenmilch-Käsesorten wurde durch die Veränderlichen K/Zn, Fe/Cu und P ermöglicht.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01185480
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  • 9
    Electronic Resource
    Electronic Resource
    Considerations of the quantitative aspect of the determination of milkfat triglycerides with split PTV and on-column injection (1995)
    Weinheim : Wiley-Blackwell
    Journal of High Resolution Chromatography 18 (1995), S. 771-775 
    Details
    ISSN: 0935-6304
    Keywords: Capillary GC ; Milkfat triglycerides ; PTV split and cold on-column ; Quantitation ; Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/jhrc.1240181211
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