A comparative study on the effect of high hydrostatic pressure on ripening of Turkish white cheese from different milk species
Yükleniyor...
Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Codon Publications
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
High pressure treatment has diverse effect on cheeses depending on their characteristics. In this study, pressure application on Turkish White cheese (300 and 450 MPa /5 min) and the changes during ripening were investigated. The 450 MPa pressure process showed an enhanced effect on proteolytic and lipolytic activity of cheeses. Besides, 450 MPa pressure treatment was very effective on the microbiological profile, but the other treatment condition exhibited a more moderate antimicrobial effect. Although, the total mold-yeast were detected after high-pressure treatment, their existence to a considerable degree was seen at the end of storage.
Açıklama
Anahtar Kelimeler
High Pressure, Cow Cheese, Goat Cheese, Ripening, Turkish White cheese
Kaynak
Italian Journal Of Food Science
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
32
Sayı
3
