Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties

Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties

Abstract A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of...

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Bibliographic Details
Main Authors: Henrique JASTER, Priscila JUDACEWSKI, Jéssica Caroline Bigaski RIBEIRO, Acácio Antonio Ferreira ZIELINSKI, Ivo Mottin DEMIATE, Paulo Ricardo LOS, Aline ALBERTI, Alessandro NOGUEIRA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-04-01
Series:Food Science and Technology
Subjects:
ripened soft cheese
chemometrics
surface-ripening
proteolysis
texture profile
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005006106&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005006106&lng=en&tlng=en

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