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标题：Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties
其他标题：Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties
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作者：JASTER, Henrique ; JASTER, Henrique ; JUDACEWSKI, Priscila 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2019
卷号：39
期号：1
页码：50-58
DOI：10.1590/fst.25717
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：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 ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANOVA was possible to distinguish the cheeses based on the breed of cow and ripening time. After two weeks, the cheeses already presented characteristics of the ripening by G. candidum.
其他摘要：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 ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANOVA was possible to distinguish the cheeses based on the breed of cow and ripening time. After two weeks, the cheeses already presented characteristics of the ripening by G. candidum.
关键词：ripened soft cheese; chemometrics; surface-ripening; proteolysis; texture profile.
其他关键词：ripened soft cheese;chemometrics;surface-ripening;proteolysis;texture profile