Accesso libero

The effect of maturation conditions on physicochemical and viscoelastic properties of Kashkaval cheese

INFORMAZIONI SU QUESTO ARTICOLO

Cita

[1]. P.S. Kindstedt, The history of cheese, In Global Cheesemaking Technology: Cheese Quality and Characteristics, Wiley 1st edition (2017) 1-19. Search in Google Scholar

[2]. P.L. McSweeney, G. Ottogalli, P.F. Fox, Diversity and classification of cheese varieties: an overview, In Cheese: Chemistry, Physics and Microbiology, Fourth Edition, Academic Press (2017) 781-808. Search in Google Scholar

[3]. L. Santiago-López, J.E. Aguilar-Toalá, A. Hernández-Mendoza, B. Vallejo-Cordoba, A.M. Liceaga, A.F. González-Córdova, Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption, Journal of Dairy Science 101 (2018) 3742-3757. Search in Google Scholar

[4]. Y.C. O’Callaghan, T.P. O’Connor, N.M.O’Brien, Nutritional aspects of cheese, In Fundamentals of cheese science, Springer, Boston, MA (2017) 715-730. Search in Google Scholar

[5]. G.V. Hoha, M.G. Usturoi, B. Păsărin, C.E. Nistor, Research on the history of manufacturing pressed cheese in Romania, Scientific Papers-Animal Science Series: Lucrări Ştiinţifice - Seria Zootehnie 75 (2021) 282-284. Search in Google Scholar

[6]. P. Kindstedt, M. Carić, S. Milanović, Pasta-filata cheeses, In Cheese: Chemistry, physics and microbiology, Academic Press, 2 (2004) 251-277. Search in Google Scholar

[7]. D. J. McMahon, C. J. Oberg, Pasta-filata cheeses, In Cheese, Academic Press (2017) 1041-1068. Search in Google Scholar

[8]. E.C Pappa, E. Kondyli, J. Samelis, Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk, International Dairy Journal 89 (2019) 60-67. Search in Google Scholar

[9]. S. Tariq, A.J. Giacomin, S. Gunasekaran, Nonlinear viscoelasticity of cheese, Biorheology 35 (1998) 171-191. Search in Google Scholar

[10]. C.A. Tovar, C.A. Cerdeirina, L. Romani, B. Prieto, J. Carballo, Viscoelastic behavior of Arzúa‐Ulloa cheese Journal of Texture Studies 34 (2003) 115-129. Search in Google Scholar

[11]. T. Kahyaoglu, S. Kaya, A. Kaya, Effects of fat reduction and curd dipping temperature on viscoelasticity, texture and appearance of Gaziantep cheese, Food Science and Technology International 11 (2005) 191-198. Search in Google Scholar

[12]. E.B. Muliawan, S.G. Hatzikiriakos, Rheology of mozzarella cheese, International Dairy Journal 17 (2007) 1063-1072. Search in Google Scholar

[13]. ISO. Cheese, Determination of fat content, Van Gulik method, ISO, 3433 (2008) 1-9. Search in Google Scholar

[14]. AOAC International, Official Methods of Analysis of AOAC International AOAC International: Gaithersburg, MD, USA, (1995) 1-702. Search in Google Scholar

[15]. ISO. Processed cheese products, Determination of nitrogen content and crude protein calculation, Kjeldahl method, ISO, 17837 (2008) 1-11. Search in Google Scholar

[16]. S. S. Nielsen, Food analysis laboratory manual, Second Edition Springer: New York, NY, USA, (2017) 1-171. Search in Google Scholar

[17]. Y.D. Tumbarski, M.M. Todorova, M.G. Topuzova, P.I. Georgieva, Z.A. Ganeva, R.B. Mihov, V.B. Yanakieva, Antifungal activity of carboxymethyl cellulose edible films enriched with propolis extracts and their role in improvement of the storage life of Kashkaval cheese, Current Research in Nutrition and Food Science 9 (2021) 487. Search in Google Scholar

[18]. S. Pădureţ, The quantification of fatty acids, color, and textural properties of locally produced bakery margarine, Applied Sciences 12 (2022) 1731. Search in Google Scholar

[19]. S. Pădureţ, The effect of fat content and fatty acids composition on color and textural properties of butter, Molecules 26 (2021) 4565. Search in Google Scholar

[20]. J.F. Steffe, Rheological methods in food process engineering, Second Edition Freman press: USA, (1996) 1-428 Search in Google Scholar

[21]. M.L. Olivares, S.E. Zorrilla, A.C. Rubiolo, Rheological properties of mozzarella cheese determined by creep/recovery tests: Effect of sampling direction, test temperature and ripening time, Journal of Texture Studies 40 (2009) 300-318. Search in Google Scholar

[22]. R. Xiao, H. Sun, W. Chen, An equivalence between generalized Maxwell model and fractional Zener model, Mechanics of Materials 100 (2016) 148-153. Search in Google Scholar

[23]. S. Sahin, S.G. Sumnu, Physical properties of foods, Springer New York, U.S.A. (2006) 1-254. Search in Google Scholar

[24]. M.A. Rao, Introduction: Food rheology and structure, In Rheology of Fluid, Semisolid, and Solid Foods, Springer, Boston, MA (2014) 1-26. Search in Google Scholar

[25]. A.G. Chakespari, A. Rajabipour, H. Mobli, Anisotropic relaxation and creep properties of apple (cv. Shafi Abadi and Golab Kohanz), Advance Journal of Food Science and Technology 2 (2010) 200-205. Search in Google Scholar

[26]. R.J. Poole, The Deborah and Weissenberg numbers, The British Society of Rheology, Rheology Bulletin 53 (2012) 32-39. Search in Google Scholar

[27]. S. Pădureţ, R.O. Zimbru, S. Amariei, Texture and rheological evaluation of aerated confectionery, Ovidius University Annals of Chemistry 31 (2020) 60-65. DOI: 10.2478/auoc-2020-0012 Search in Google Scholar

[28]. P. Sharma, A. Segat, A.L. Kelly, J.J. Sheehan, Colorants in cheese manufacture: Production, chemistry, interactions, and regulation, Comprehensive Reviews in Food Science and Food Safety 19 (2020) 1220-1242. Search in Google Scholar

[29]. B. Milovanovic, I. Djekic, J. Miocinovic, V. Djordjevic, J.M. Lorenzo, F.J. Barba, I. Tomasevic, What is the color of milk and dairy products and how is it measured?, Foods 9 (2020) 1629. Search in Google Scholar

[30]. A.R. Khattab, H.A. Guirguis, S.M. Tawfik, M.A. Farag, Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment, Trends in Food Science & Technology 88 (2019) 343-360. Search in Google Scholar

[31]. E. Sulejmani, A.A. Hayaloglu, Influence of curd heating on proteolysis and volatiles of Kashkaval cheese, Food chemistry 211 (2016) 160-170. Search in Google Scholar

[32]. N. Sabbagh, H.R. Gheisari, M. Aminlari, Monitoring the chemical and microbiological changes during ripening of Iranian probiotic lowfat white cheese, American Journal of Animal and Veterinary Sciences 5 (2010) 249-257. Search in Google Scholar

[33]. B. Juan, V. Ferragut, B. Guamis, A.J. Trujillo, The effect of high-pressure treatment at 300 MPa on ripening of ewes’ milk cheese, International Dairy Journal 18 (2008) 129-138. Search in Google Scholar

[34]. H. Kontkanen, S. Rokka, A. Kemppinen, H. Miettinen, J. Hellström, K. Kruus, P. Marnila, T. Alatossava, H. Korhonen, Enzymatic and physical modification of milk fat: A review, International Dairy Journal 21 (2011) 3–13. Search in Google Scholar

[35]. P. Quintanilla, M.C. Beltrán, A. Molina, I. Escriche, M.P. Molina, Characteristics of ripened Tronchón cheese from raw goat milk containing legally admissible amounts of antibiotics, Journal of Dairy Science 102 (2019) 2941–2953. Search in Google Scholar

[36]. R.O. Zimbru, S. Paduret, S. Amariei, Physicochemical and color evaluation of confectionery mousses, Food and Environment Safety Journal 19 (2020) 228-236. Search in Google Scholar

[37]. M.A. Del Nobile, S. Chillo, A. Mentana, A. Baiano, Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods, Journal of Food Engineering 8 (2007) 978-983. Search in Google Scholar

[38]. M. Budiman, R.L. Stroshine, O.H. Campanella, Stress relaxation and low field proton magnetic resonance studies of cheese analog, Journal of texture studies 31 (2000) 477-498. Search in Google Scholar

[39]. G. Dimitreli, A.S. Thomareis, Effect of temperature and chemical composition on processed cheese apparent viscosity, Journal of Food Engineering 64 (2004) 265-271. Search in Google Scholar

[40]. J. Sadowska, I. Białobrzewski, T. Jeliński, M. Markowski, Effect of fat content and storage time on the rheological properties of Dutch-type cheese, Journal of Food Engineering 94 (2009) 254-259. Search in Google Scholar

[41]. D.W. Everett, M.A. Auty, Cheese structure and current methods of analysis, International Dairy Journal 18 (2008) 759-773. Search in Google Scholar

[42]. B. Bähler, M. Nägele, J. Weiss, J. Hinrichs, Temperature and Time‐Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta‐Filata Cheese, Journal of Texture Studies 47 (2016) 58-67. Search in Google Scholar

[43]. M. Peleg, N. Pollak, The problem of equilibrium conditions in stress relaxation analyses of solid foods, Journal of Texture Studies 13 (1982) 1-11. DOI: 10.1111/j.1745-4603.1982.tb00873.x Search in Google Scholar

[44]. H. Toǧrul, N. Arslan, Mathematical model for prediction of apparent viscosity of molasses, Journal of Food Engineering 62 (2004) 281-289. Search in Google Scholar

eISSN:
2286-038X
Lingua:
Inglese
Frequenza di pubblicazione:
2 volte all'anno
Argomenti della rivista:
Chemistry, other