| dc.contributor.author |
Moatsou, G |
en |
| dc.contributor.author |
Kandarakis, I |
en |
| dc.contributor.author |
Moschopoulou, E |
en |
| dc.contributor.author |
Anifantakis, E |
en |
| dc.contributor.author |
Alichanidis, E |
en |
| dc.date.accessioned |
2014-06-06T06:44:46Z |
|
| dc.date.available |
2014-06-06T06:44:46Z |
|
| dc.date.issued |
2001 |
en |
| dc.identifier.issn |
1364-727X |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2057 |
|
| dc.subject |
ewes' milk |
en |
| dc.subject |
kasseri |
en |
| dc.subject |
pasteurized |
en |
| dc.subject |
raw |
en |
| dc.subject.classification |
Food Science & Technology |
en |
| dc.subject.other |
ELEVATED RIPENING TEMPERATURES |
en |
| dc.subject.other |
CHEDDAR CHEESE |
en |
| dc.subject.other |
MOZZARELLA CHEESE |
en |
| dc.subject.other |
FUNCTIONAL-PROPERTIES |
en |
| dc.subject.other |
CHEMICAL INDEXES |
en |
| dc.subject.other |
MANCHEGO CHEESE |
en |
| dc.subject.other |
BITTER PEPTIDES |
en |
| dc.subject.other |
PROTEOLYSIS |
en |
| dc.subject.other |
IDENTIFICATION |
en |
| dc.subject.other |
LACTOBACILLI |
en |
| dc.title |
Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes' milk |
en |
| heal.type |
journalArticle |
en |
| heal.language |
English |
en |
| heal.publicationDate |
2001 |
en |
| heal.abstract |
Two groups of kasseri cheese (pasta filata type) were manufactured from raw or pasteurized ewes' milk without starter cultures. Cheeses of each group were divided into two subgroups: the first was ripened and stored at 4 degreesC and packaged in plastic film: the second ripened and stored at 15 degreesC and coated with paraffin wax. Milk pasteurization and technological parameters had a significant effect on the pH (P < 0.05), while only technological parameters had an effect on the total solids content. At day 120, the range of mean cfu/g counts for the mesophilic aerobic flora was 9.5 x 10(7)-1.4 x 10(8); for the thermophilic streptococci, the range was 2.6 x 107-7.6 x 10(7); and for the thermophilic bacilli, 9.8 x 10(6)-1.7 x 10(7). Changes in the N fractions became significant after 30 days of ripening. For mature 120-day-old cheeses, the percentage of total N soluble at pH 4.6 was 22.7%-22.9% in raw milk cheeses and 19.0%-21.7% in pasteurized milk cheeses. The percentage of total N soluble at 12% TCA was 10.1%-12.2% in raw milk cheeses and 7.3%- 4.0% and 2.6%-3.6%, respectively. The residual alpha (s)-casein percentages at day 120 ranged between 63% and 78% of the respective area at day 1: the residual beta -casein ranged between 67% and 75%. There were some characteristic differences in the reverse phase-HPLC peptide profiles of he four cheeses. In general, the effect of the different ripening conditions was more pronounced in cheeses made from pasteurized milk. |
en |
| heal.publisher |
BLACKWELL SCIENCE LTD |
en |
| heal.journalName |
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
54 |
en |
| dc.identifier.isi |
ISI:000168783100005 |
en |
| dc.identifier.spage |
69 |
en |
| dc.identifier.epage |
77 |
en |