Essays about: "cheese ripening"
Showing result 1 - 5 of 11 essays containing the words cheese ripening.
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1. Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese
University essay from SLU/Department of Molecular SciencesAbstract : Modern cheese manufacturing uses a known starter culture of lactic acid bacteria (SLAB) for the fermentation of lactose to lactic acid. There is, however, often a second fermentation in cheese manufacturing by non-starter lactic acid bacteria (NSLAB). READ MORE
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2. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid
University essay from SLU/Department of Molecular SciencesAbstract : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. READ MORE
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3. Proteaser i mjölkråvara och mejeriprodukter : fördelar och nackdelar
University essay from SLU/Department of Molecular SciencesAbstract : Enzymer i mejeriindustrin har stor betydelse under tillverkning av mejeriprodukter. Proteaser, en typ av enzym, hydrolyserar mjölkproteiner och kan bidra till positiva såväl som negativa effekter i mjölkråvara och slutprodukt. Proteaser kan ha olika verkan beroende på om de har ett endogent eller exogent ursprung. READ MORE
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4. Plasmin and plasminogen variation in bovine raw milk : impact of season, breed and milking system
University essay from SLU/Department of Molecular SciencesAbstract : Plasmin (PL) is a native proteinase in milk, which combines a complex system consisting of its zymogen called plasminogen (PG), inhibitors and activators, which activity is known to make considerable changes in the dairy products, which represent in irregulating of casein hydrolysis and poor clotting properties, that may slow the cheese ripening process and consequently increase the processing expense. The objective of this study was to investigate if on-farm factors (i. READ MORE
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5. Microbiota found in raw milk : their origin and importance for cheese production
University essay from SLU/Dept. of Food ScienceAbstract : The microflora in milk has various different functions that affect the quality of the cheese. The tradition of making cheese is very old and for most of that time cheese has been made without adding bacteria. READ MORE