Biochemical characteristics of a semi-hard ewe's-milk cheese
[EN]: Physicochemical, organoleptic and microbiological characteristics of three batches of industrial semihard ewe's milk cheeses were studied over a 90-day ripening period. Cheeses were made with a selected starter containingLactococcus lactis subsp.lactis and subsp.cremoris. The total microbial count was normal throughout manufacture and the ripening period. The level of noncasein nitrogen (NCN) was moderate (23.8% of the total nitrogen, TN) but non-protein nitrogen and amino-acid nitrogen were high: 73.6 (% NCN) and 1.92 (% TN) respectively. Breakdown ofα s-(66%) andβ-caseins (17%) at 90 days provided the cheeses with excellent textural and sensory characteristics.
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Springer Nature
1994
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| Subjects: | Nitrogen, Analytical chemistry, Total Nitrogen, Lactis, Biochemical characteristics, |
| Online Access: | http://hdl.handle.net/10261/245525 http://dx.doi.org/10.13039/501100007273 |
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| Summary: | [EN]: Physicochemical, organoleptic and microbiological characteristics of three batches of industrial semihard ewe's milk cheeses were studied over a 90-day ripening period. Cheeses were made with a selected starter containingLactococcus lactis subsp.lactis and subsp.cremoris. The total microbial count was normal throughout manufacture and the ripening period. The level of noncasein nitrogen (NCN) was moderate (23.8% of the total nitrogen, TN) but non-protein nitrogen and amino-acid nitrogen were high: 73.6 (% NCN) and 1.92 (% TN) respectively. Breakdown ofα s-(66%) andβ-caseins (17%) at 90 days provided the cheeses with excellent textural and sensory characteristics. |
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