Artículo
Short communication: A new minicurd model system for hard cooked cheeses
Fecha de publicación:
06/2015
Editorial:
American Dairy Science Association
Revista:
Journal of Dairy Science
ISSN:
0022-0302
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The aim of this study was to propose and validate a new minicurd model of young hard cheese. Curd particles and whey obtained from conventional cheese making of Reggianito Argentino were separated and frozen. Then, both fractions were thawed and the mixture of whey and curds was reconstituted, from which minicurds were made on the laboratory scale. Repeatability and the effect of freezing on minicurd composition were investigated by assessing pH, protein and moisture contents, sodium chloride content, and total thermophilic lactic flora counts. Good repeatability was achieved, and no significant differences were found between minicurds made from fresh compared with frozen materials. Composition of the minicurd was appropriate for modeling Reggianito Argentino cheese.
Palabras clave:
Cheese-Making Technology
,
Hard Cheese
,
Minicurd Model
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Identificadores
Colecciones
Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Vélez, María Ayelén; Perotti, Maria Cristina; Rebechi, Silvina Roxana; Hynes, Erica Rut; Short communication: A new minicurd model system for hard cooked cheeses; American Dairy Science Association; Journal of Dairy Science; 98; 6; 6-2015; 3679-3683
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