Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses
A Tekin, AA Hayaloglu - International Dairy Journal, 2023 - Elsevier
Biochemical events that start with cheese production and continue throughout ripening are
directly related to flavour development in cheese. These reactions are also affected by the …
directly related to flavour development in cheese. These reactions are also affected by the …
Technological challenges in production of camel milk cheese and ways to overcome them–A review
Cheesemaking from camel milk poses several challenges, owing to the composition of
camel milk, which differs from that of cow milk. Each step involved in the standard …
camel milk, which differs from that of cow milk. Each step involved in the standard …
Whole-cell postbiotics: An innovative approach for extending the shelf life and controlling major foodborne pathogens in chicken breast fillets
The current research was designed to compare the physicochemical and antimicrobial
properties of cell-free supernatant (CFS) and whole-cell postbiotic (WCP) and reveal the …
properties of cell-free supernatant (CFS) and whole-cell postbiotic (WCP) and reveal the …
Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission
Q Xiang, Y Xia, J Song, MN Saqib, F Zhong - Food Chemistry, 2023 - Elsevier
Cheddar cheese was desirable by consumers worldwide due to its characteristic taste and
aroma, but limited information was available about taste contributors. Therefore, sensory …
aroma, but limited information was available about taste contributors. Therefore, sensory …
What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approaches
Camembert cheese undergoes various biochemical changes during ripening, which lead to
its unique aroma and typical flavor characteristics. This study aimed to systemically evaluate …
its unique aroma and typical flavor characteristics. This study aimed to systemically evaluate …
Analysis of the effect of Tenebrio Molitor rennet on the flavor formation of Cheddar cheese during ripening based on gas chromatography-ion mobility spectrometry …
Z Song, Y Cao, H Qiao, P Wen, G Sun, W Zhang… - Food Research …, 2023 - Elsevier
This study aimed to evaluate the potential application of Tenebrio Molitor rennet (TMR) in
Cheddar cheese production, and to use gas chromatography-ion mobility spectrometry (GC …
Cheddar cheese production, and to use gas chromatography-ion mobility spectrometry (GC …
[HTML][HTML] Metabolomic profiling of Fiore Sardo cheese: Investigation of the influence of thermal treatment and ripening time using univariate and multivariate …
The effect of different sub-pasteurization heat treatments and different ripening times was
investigated in this work. The metabolite profiles of 95 cheese samples were analyzed using …
investigated in this work. The metabolite profiles of 95 cheese samples were analyzed using …
Quantification of Bioactive Metabolites Derived from Cell-Free Supernatant of Pediococcus acidilactici and Screening their Protective Properties in Frankfurters
The specific aims of the current study were to determine and quantify the bioactive
compounds derived from the cell-free supernatant (CFS) of Pediococcus acidilactici and …
compounds derived from the cell-free supernatant (CFS) of Pediococcus acidilactici and …
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR …
The study aims to identify the lactic acid bacteria diversity of Tulum cheese which is made
from raw milk and ripened in the goatskin for 180 days. The samples were produced in Mut …
from raw milk and ripened in the goatskin for 180 days. The samples were produced in Mut …
Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese
X Zheng, Z Ge, K Lin, D Zhang, Y Chen, J Xiao… - International Dairy …, 2021 - Elsevier
Kazak cheese is a characteristic handcrafted fermented dairy product from the Uyghur
Autonomous Region in China. The bacterial microbiota and volatile components during milk …
Autonomous Region in China. The bacterial microbiota and volatile components during milk …