Chemical, microbial counts and evaluation of biogenic amines during the ripening of Egyptian soft Domiati cheese made from raw and pasteurized buffaloes milk.
作者： Rafaat M. Elsanhoty , H. Mahrous , Ghanaimy A. Ghanaimy
关键词:
摘要:
scialert.net
cabdirect.org参考文章(37)
JAYNE E. STRATTON, ROVERT W. HUTKINS, STEVE L. TAYLOR, Biogenic amines in cheese and other fermented foods: a review Journal of Food Protection. ,vol. 54, pp. 460- 470 ,(1991) , 10.4315/0362-028X-54.6.460
J. Aliakbarlu, M. Alizadeh, Z. Vahabzade, S. S. Saei, S. M. Razavi-Rohani, N. Agh, Effects of processing factors on biogenic amines production in Iranian white brine cheese. Research Journal of Biological Sciences. ,vol. 4, pp. 23- 28 ,(2009)
T. P. Guinee, P. F. Fox, Salt in Cheese: Physical, Chemical and Biological Aspects Cheese: Chemistry, Physics and Microbiology. ,vol. 1, pp. 257- 302 ,(1993) , 10.1007/978-1-4615-2650-6_7
N. INNOCENTE, P. D'AGOSTIN, Formation of Biogenic Amines in a Typical Semihard Italian Cheese Journal of Food Protection. ,vol. 65, pp. 1498- 1501 ,(2002) , 10.4315/0362-028X-65.9.1498
E. FERNÁNDEZ-GARCÍA, J. TOMILLO, M. NUÑEZ, Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter culture. Journal of Food Protection. ,vol. 63, pp. 1551- 1555 ,(2000) , 10.4315/0362-028X-63.11.1551
K.M.K Kebary, A.H El-Sonbaty, R.M Badawi, Effects of heating milk and accelerating ripening of low fat Ras cheese on biogenic amines and free amino acids development Food Chemistry. ,vol. 64, pp. 67- 75 ,(1999) , 10.1016/S0308-8146(98)00085-5
T.W. Gullickson, J.B. Fitch, Effect of Adding Cod Liver Oil to the Rations of Dairy Calves Journal of Dairy Science. ,vol. 27, pp. 331- 335 ,(1944) , 10.3168/JDS.S0022-0302(44)92606-8
L. Chen, R.M. Daniel, T. Coolbear, Detection and impact of protease and lipase activities in milk and milk powders International Dairy Journal. ,vol. 13, pp. 255- 275 ,(2003) , 10.1016/S0958-6946(02)00171-1
W. Carson Brown, R.B. Dustman, Chas E. Weakley, Oxidized Flavor in Milk. VIII. The Effect of the Degree of Saturation of Fat in the Ration of the Cow upon the Iodine Number of the Butter Fat and the Susceptibility of the Milk to Metal-Induced Oxidized Flavor Journal of Dairy Science. ,vol. 24, pp. 265- 275 ,(1941) , 10.3168/JDS.S0022-0302(41)95411-5
Tomas Komprda, Radka Burdychová, Vlastimil Dohnal, Olga Cwiková, Pavla Sládková, Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese European Food Research and Technology. ,vol. 227, pp. 29- 36 ,(2008) , 10.1007/S00217-007-0688-7