Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis

• Tipo: Artigo em Revista Científica Internacional
• Data: 1998

Autores

Gomes, AMP (Autor) Outra; Silva, MLPC (Autor) Outra; F. Xavier Malcata (Autor) Outra

Revista

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Título: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY

Vol. 207

Páginas: 386-394

ISSN: 1431-4630

Indexação

ISI Web of Knowledge - 15 Citações

Scopus - 8 Citações

Outras Informações

ID Authenticus: P-001-9WQ

DOI: 10.1007/s002170050350

Abstract (EN): 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 2(3) factorial design, with all possible combinations of 5 degrees C and 10 degrees C (ripening temperature), 85% and 95% (ripening relative humidity) and I 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 he ripened at 10 degrees C (rather than 5 degrees C) and 95% relative humidity.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9