Информация о статье

Количество просмотров: 2323

Название статьи ASSESSMENT OF PROTEOLYSIS AND LIPOLYSIS INTENSITY IN PECHERSKY CHEESE RIPENING IN THE PRESENCE OF PENICILLIUM CAMEMBERTI AND PENICILLIUM ROQUEFORTI MOLDS
Авторы

Orlyuk Y.T., Institute of Food Resources, National Academy of Sciences, ul. M. Raskovoi 4A, Kiev, 02660 Ukraine

Stepanishchev M.I., Institute of Food Resources, National Academy of Sciences, ul. M. Raskovoi 4A, Kiev, 02660 Ukraine, stepanischev@i.ua

Раздел: FOOD PRODUCTION TECHNOLOGY
Год 2014 Номер журнала 1 DOI 637.3
Аннотация High intensity of proteolysis and lipolysis in the curd due to the activity of mold enzymes is characteristic of mold-ripened cheeses. The intensity of proteolysis and lipolysis in cheese curd during the ripening process of Pechersky cheese containing two types of mold has been investigated in order to delineate the optimal production parameters. The results showed that the intensity of enzymatic processes in Pechersky cheese was higher than in Roquefort and Camembert cheeses. This is due to the bidirectional ripening of Pechersky cheese, with mold Penicillium roqueforti mediating the ripening starting from the center of the block and the mold Penicillium camemberti mediating the ripening starting from the surface of the block. The data obtained allow for a reduction of the ripening time of Pechersky cheese to 21 days.
Ключевые слова P. camemberti, P. roqueforti, Pechersky cheese, proteolysis, lipolysis
Информация о статье Дата поступления 30 ноября -0001 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 30 ноября -0001 года
Выходные данные статьи Orlyuk Y.T. ASSESSMENT OF PROTEOLYSIS AND LIPOLYSIS INTENSITY IN PECHERSKY CHEESE RIPENING IN THE PRESENCE OF PENICILLIUM CAMEMBERTI AND PENICILLIUM ROQUEFORTI MOLDS / Orlyuk Y.T., Stepanishchev M.I. // Food and Raw Materials. - 2014. - no. 1. - P. 31-35
Загрузить полный текст статьи
Список цитируемой литературы
  1. Shergina, I.A., Klassifikatsiya i osobennosti proizvodstva myagkikh syrov (Classification of soft cheeses and specific features of their production), Syrodeliye i maslodeliye (Cheesemaking and butter-making), 2008, no. 4, pp. 8-9.
  2. Singer, S., The History and Processing of Cheese, Charleston: Bazaar Press, 2011.
  3. Tamime, A.Y., Processed Cheese and Analogues, New York: John Wiley and Sons, 2011.
  4. Law, B.A. and Tamime, A.Y., Technology of Cheesemaking, New York: John Wiley and Sons, 2011.
  5. Carroll, R. and Hobson, P., Making Cheese, Butter and Yogurt, North Adams: Storey publishing, 2012.
  6. Pitt, J.I. and Hocking, A.D., Fungi and Food Spoilage, Berlin: Springer, 2009.
  7. Heather, P., The Life of Cheese: Crafting Food and Value in America, University of California Press, 2012.
  8. Langley Sammis, J., Cheese Making, Memphis: General books, 2012.
  9. Lison, K., The Whole Fromage: Adventures in the Delectable World of French Cheese, New York: Crown Publishing group, 2013.
  10. Chen, L.-S., Ding, Q.-B., Ma, Y., Chen, L.-G., and Maubois J.-L., The effect of yeast species from raw milk in China on proteolysis in Camembert-type cheese, Food and Bioprocess Technology, 2012, vol. 5, pp. 2548-2556.

Copyright © 2014, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at http://frm-kemtipp.ru.