|
|
Article: Monitoring the Chemical and Textural Changes During Ripening of Iranian White Cheese Made with Different Concentrations of Starter
- Article from:
- Journal of Dairy Science
- Article date:
- September 1, 2006
- Author:
CopyrightCopyright American Dairy Science Association Sep 2006. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT
The effect of the concentration of starter inoculated to milk on the composition, free tyrosine-tryptophan content, microstructure, opacity, and fracture stress of Iranian White cheese (IWC) was studied during 50 d of ripening in brine. Three treatments of cheese were made using 1-fold (IWC1S), 2-fold (IWC2S), and 4-fold (IWC4S) concentrations of a direct-to-vat mesophilic mixed culture containing Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis as starter. As ripening progressed, moisture and protein contents of the treatments continuously decreased, whereas their total ash, salt, and salt in moisture contents increased. Fat content and pH of cheeses remained ...
Related newspaper, magazine, and journal articles:
|
|
Article: LISTERIA CONTAMINATION IN QUESO FRESCO, FRESH WHITE ...
US Fed News Service, Including US State News;
October 12, 2007 ;
486 words
... ... today warned consumers in the Kings County, New York area not to consume certain "Queseria Mexico, Queso Fresco, Fresh White Cheese," made by Quesos Mexico LLC, 2905 Fort Hamilton Parkway, Brooklyn, New York 11218 due to possible Listeria contamination ...
|
|