The quality analysis of cheese with mould inside dough.
作者： Adriana Pavelková
DOI:
关键词:
摘要: The aim of this work was quality analyse cheese samples with mould Penicilium requeforti inside dough. were evaluated in day production and packaging after 22 days maturation during 10 moths. From the physico-chemical properties monitored mainly changes dry matter, fat content, active acidity, content matter NaCl. microbiological especially coliform bacteria. Process influenced from cheese, which increased to desired value. NaCl changed at least. Presence bacteria as indicator hygiene not detected any cheese.
cabdirect.org参考文章(12)
L. Alonso, M. Juarez, M. Ramose, P. J. Martin-Alvarez, Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening European Food Research and Technology. ,vol. 185, pp. 481- 486 ,(1987) , 10.1007/BF01042813
Cheese : chemistry, physics, and microbiology Springer US. ,(1993) , 10.1007/978-1-4615-2648-3
Frank Kosikowski, Cheese and Fermented Milk Foods ,(1982)
María Remedios Sanz Sampelayo, Julio Boza López, Aspectos nutricionales de la leche de cabra Anales de la Real Academia de Ciencias Veterinarias de Andalucía Oriental 10, 109-139 (1997). pp. 109- 140 ,(1997)
A. Ataro, R.I. McCrindle, B.M. Botha, C.M.E. McCrindle, P.P. Ndibewu, Quantification of trace elements in raw cow's milk by inductively coupled plasma mass spectrometry (ICP-MS) Food Chemistry. ,vol. 111, pp. 243- 248 ,(2008) , 10.1016/J.FOODCHEM.2008.03.056
B. Prieto, R. Urdiales, I. Franco, M.E. Tornadijo, J.M. Fresno, J. Carballo, Biochemical changes in Picón Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening Food Chemistry. ,vol. 67, pp. 415- 421 ,(1999) , 10.1016/S0308-8146(99)00140-5
Bernardo Prieto, Inmaculada Franco, José M Fresno, Ana Bernardo, Javier Carballo, Picón Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process International Dairy Journal. ,vol. 10, pp. 159- 167 ,(2000) , 10.1016/S0958-6946(00)00032-7
S. Madkor, P.F. Fox, S.I. Shalabi, N.H. Metwalli, Studies on the ripening of Stilton cheese : proteolysis Food Chemistry. ,vol. 25, pp. 13- 29 ,(1987) , 10.1016/0308-8146(87)90058-6
T.K Hansen, T.v.d Tempel, M.D Cantor, M Jakobsen, Saccharomyces cerevisiae as a starter culture in Mycella. International Journal of Food Microbiology. ,vol. 69, pp. 101- 111 ,(2001) , 10.1016/S0168-1605(01)00577-3
T P Guinee, Salting and the role of salt in cheese International Journal of Dairy Technology. ,vol. 57, pp. 99- 109 ,(2004) , 10.1111/J.1471-0307.2004.00145.X