2009
DOI: 10.1051/dst/2009035
|View full text |Cite
|
Sign up to set email alerts
|

Limited ripening of low-fat UF-cheese due to CaPO4barrier?

Abstract: -The ripening of industrial soft cheeses manufactured using a liquid pre-cheese produced from the ultrafiltration (UF) of milk was observed to be slow in comparison to that of cheese manufactured by a traditional process. Moreover, in the UF-cheeses investigated in this study, which were produced using Penicillium camemberti as the surface flora, several surface defects were observed: the texture was 'carton' like and the rind frequently detached from the cheese. To gain a fuller understanding of the developme… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2

Citation Types

0
2
0

Year Published

2011
2011
2017
2017

Publication Types

Select...
2
1

Relationship

1
2

Authors

Journals

citations
Cited by 3 publications
(2 citation statements)
references
References 18 publications
0
2
0
Order By: Relevance
“…Peptides are key substrates in the proteolysis process and are also involved in bacterial interactions (quorum-sensing). Ultrafiltered (UF) milk retentate was used as a model cheese, as previously described . This nonfat UF model cheese is a homogeneous matrix unlike real cheese and is therefore a better model system as it is more suited to a homogeneous migration of solutes.…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…Peptides are key substrates in the proteolysis process and are also involved in bacterial interactions (quorum-sensing). Ultrafiltered (UF) milk retentate was used as a model cheese, as previously described . This nonfat UF model cheese is a homogeneous matrix unlike real cheese and is therefore a better model system as it is more suited to a homogeneous migration of solutes.…”
Section: Introductionmentioning
confidence: 99%
“…Ultrafiltered (UF) milk retentate was used as a model cheese, as previously described. 14 This nonfat UF model cheese is a homogeneous matrix unlike real cheese and is therefore a better model system as it is more suited to a homogeneous migration of solutes.…”
Section: ' Introductionmentioning
confidence: 99%