Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/49505
Campo DC Valoridioma
dc.contributor.authorCarmona, Miguel A.
dc.contributor.authorSanjuán, Esther
dc.contributor.authorGómez, Rafael
dc.contributor.authorFernández-Salguero, José
dc.date.accessioned2018-11-24T08:10:57Z-
dc.date.available2018-11-24T08:10:57Z-
dc.date.issued1999
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/10553/49505-
dc.description.abstractThe effect of starter cultures on the physico-chemical and biochemical features of Los Pedroches cheese made by using Cynara Cardunculus L extracts as vegetable coagulant was assessed. Specimens of cheese containing no starter (vats A and C) and others to which a lactic acid starter was added (vats B and D) were stored either under typical farmhouse ripening conditions (vats A and B) or in a controlled chamber at 14 degrees C and 80% relative humidity (vats C and D) for 90 days. The addition of starter cultures and the ripening conditions where found to have no appreciable effect on the moisture, fat, protein, ash, NaCl, Ca and P contents of the cheese, nor on its water activity; however, it resulted in increased lactic acid contents and lower pH values relative to control specimens throughout ripening. The protein breakdown of the cheeses was assessed in terms of soluble nitrogen, nonprotein nitrogen, aminoacid nitrogen, ammonia nitrogen, soluble tyrosine and tryptophan, and urea-PAGE. Proteolysis was generally more marked and rapid in cheese containing the lactic starter, the NPN, NH3-N and soluble Tyr and Trp contents of which were significantly higher than those of the cheese obtained with no starter. The PAGE technique revealed no appreciable differences between the four cheese batches studied; however, it showed the cheese to be more resistant to beta-CN hydrolysis than to alpha(s)-CN hydrolysis. In general, the flavour and aroma scores were higher in batches obtained with starter cultures and ripened under controlled conditions. (C) 1999 Society of Chemical Industry.
dc.publisher0022-5142
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.sourceJournal of the Science of Food and Agriculture[ISSN 0022-5142],v. 79, p. 737-744
dc.subject.otherSensory Characteristics
dc.subject.otherSerena Cheese
dc.subject.otherMilk
dc.subject.otherPurification
dc.subject.otherProteolysis
dc.subject.otherProteases
dc.titleEffect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus L
dc.typeinfo:eu-repo/semantics/Articlees
dc.typeArticlees
dc.identifier.doi10.1002/(SICI)1097-0010(199904)79:5<737::AID-JSFA246>3.0.CO;2-C
dc.identifier.scopus0032933057
dc.identifier.isi000079934300017
dc.contributor.authorscopusid7102234052
dc.contributor.authorscopusid6603550348
dc.contributor.authorscopusid56780503000
dc.contributor.authorscopusid6603755169
dc.description.lastpage744
dc.description.firstpage737
dc.relation.volume79
dc.type2Artículoes
dc.contributor.daisngid829344
dc.contributor.daisngid2418745
dc.contributor.daisngid11049797
dc.contributor.daisngid1268197
dc.contributor.wosstandardWOS:Carmona, MA
dc.contributor.wosstandardWOS:Sanjuan, E
dc.contributor.wosstandardWOS:Gomez, R
dc.contributor.wosstandardWOS:Fernandez-Salguero, J
dc.date.coverdateEnero 1999
dc.identifier.ulpgces
dc.description.jcr1,097
dc.description.jcrqQ1
dc.description.scieSCIE
item.grantfulltextnone-
item.fulltextSin texto completo-
crisitem.author.deptGIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.orcid0000-0002-4789-8124-
crisitem.author.parentorgDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.fullNameSanjuán Velázquez, Esther-
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