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Food Chemistry, ISSN 0308-8146, 06/2012, Volume 132, Issue 4, pp. 1846 - 1854
► The aim was to compare properties of the Dutch-type cheese ripening at 10 °C and 16 °C. ► The increase of temperature by 6 °C can reduce the ripening time in... 
Accelerated ripening | Free amino acids | Hardness | Biogenic amines | Dutch-type cheese | STORAGE | BACTERIA | FOOD SCIENCE & TECHNOLOGY | ARGENTINO CHEESE | PROTEOLYSIS | TEXTURE | NUTRITION & DIETETICS | TYRAMINE | BIOGENIC-AMINES | CHEDDAR CHEESE | CHEMISTRY, APPLIED | FLAVOR | MILK | Amino acids | Cheese | Universities and colleges | Cytokinins
Journal Article
Lipids in Health and Disease, ISSN 1476-511X, 04/2018, Volume 17, Issue 1, pp. 79 - 79
Background: Ripening of cheddar cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in... 
Cheddar cheese | Accelerated ripening | Selenium | Oxidative stability | Vitamin E | ICE-CREAM | QUALITY | STABILITY | STABILIZATION | BIOCHEMISTRY & MOLECULAR BIOLOGY | FATTY-ACIDS | MILK-FAT | DIETARY SELENIUM | IN-VITRO | NUTRITION & DIETETICS | FRACTIONS | BUTTER | Antioxidants | Physiological aspects | Nutritional aspects | Research | Index Medicus
Journal Article
International Dairy Journal, ISSN 0958-6946, 2005, Volume 15, Issue 6, pp. 929 - 939
The suitability of gellan, -carrageenan and a high-melting-fat-fraction of milk fat (HMFF) to encapsulate protease enzymes (Flavourzyme) and impact in... 
Cheddar cheese | Accelerated cheese ripening | Gellan | Enzyme encapsulation | κ-carrageenan | LACTIC-ACID | ATTRIBUTES | FLAVOR DEVELOPMENT | GELLAN GUM | FOOD SCIENCE & TECHNOLOGY | LACTOBACILLUS-HELVETICUS | accelerated cheese ripening | PROTEOLYSIS | enzyme encapsulation | gellan | TEXTURE | cheddar cheese | kappa-carrageenan | MICROENCAPSULATION | PROTEINASE
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2005, Volume 70, Issue 1, pp. 61 - 66
The effectiveness of sodium chloride and acetic acid for initiation/acceleration of the ripening of Dhakki dates has been investigated. Each treatment was... 
Accelerated ripening | Acetic acid | Sodium chloride | Dhakki dates | Artificial ripening | ENGINEERING, CHEMICAL | artificial ripening | FOOD SCIENCE & TECHNOLOGY | acetic acid | accelerated ripening | sodium chloride | Deicing chemicals | Organic acids
Journal Article
Scientia Horticulturae, ISSN 0304-4238, 2011, Volume 127, Issue 3, pp. 313 - 317
▶ Developed and optimized for accelerated ripening of Mazafati date fruits. ▶ Can prevent diseases and decay and insect growth. ▶ Fruit ripened by this method... 
Hot water treatment | Accelerated ripening | Incubation | Acetic acid | Phoenix dactylifera. L | PHOENIX-DACTYLIFERA L | VARIETIES | IMMERSION | HORTICULTURE | PEPPER | WATER TREATMENTS | STORAGE QUALITY | DHAKKI DATES | Fruit | Organic acids
Journal Article
Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology, ISSN 1843-5157, 2012, Volume 36, Issue 1, pp. 26 - 38
  The effect of adding exogenous enzymes to pasta filata cheeses was studied as a method of proteolysis' acceleration during ripening. After stretching the... 
Accelerated ripening | Exogenous enzymes | Proteolysis | Pasta filata cheese | Studies | Enzymes | Cheese | Biochemistry | Pasta Filata Cheese | exogenous enzymes | proteolysis | accelerated ripening
Journal Article
International Dairy Journal, ISSN 0958-6946, 2002, Volume 12, Issue 1, pp. 35 - 44
The application of high-pressure treatment to a hard caprine milk cheese was studied as a method of acceleration of proteolysis during ripening. Levels of... 
Goat cheese | Accelerated ripening | Multivariate analysis | Proteolysis | High pressure | HIGH HYDROSTATIC-PRESSURE | FOOD SCIENCE & TECHNOLOGY | PLASMIN | GOUDA CHEESE | RENNET | multivariate analysis | goat cheese | high pressure | proteolysis | GOATS MILK | accelerated ripening
Journal Article
Food Research International, ISSN 0963-9969, 2004, Volume 37, Issue 2, pp. 149 - 155
Five batches of Zamorano cheese (P.D.O.), manufactured from pasteurized ewe's milk with the addition of a lactic starter culture, were ripened at various... 
Lactic acid bacteria | Accelerated ripening | Temperature | Cheese | Microbial flora | FLAVOR DEVELOPMENT | FOOD SCIENCE & TECHNOLOGY | ENUMERATION | AGAR | RAW | FOODS | PROTEOLYSIS | lactic acid bacteria | STREPTOCOCCI | cheese | microbial flora | accelerated ripening | MILK MANCHEGO CHEESE | TEMPERATURES | temperature | CHEDDAR CHEESE
Journal Article
International Journal of Food Science and Technology, ISSN 0950-5423, 07/2010, Volume 45, Issue 7, pp. 1403 - 1409
P>An attempt was made to accelerate the flavour development in cheese base with the help of exogenous proteolytic and lipolytic enzymes (1:1 proportion, each... 
Accelerated cheese ripening | Adjuncts | Debittering potential | Lactobacillus helveticus | Electrophoretic patterns | Bitterness | CELLS | adjuncts | bitterness | FOOD SCIENCE & TECHNOLOGY | RAS CHEESE | FAT | electrophoretic patterns | CHEDDAR CHEESE | LACTOBACILLI | debittering potential | Enzymes | Cheese
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 05/2007, Volume 42, Issue 5, pp. 556 - 561
A powdered vegetable coagulant (PVC) obtained from the cardoon ( Cynara cardunculus ) was compared with calf rennet in batches of Manchego cheese, by... 
Accelerated ripening | sensory evaluation | casein | enzymes | milk clotting | chemical composition | cheese | Enzymes | Casein | Sensory evaluation | Milk clotting | Cheese | Chemical composition | MICROBIOLOGICAL CHARACTERISTICS | MANUFACTURE | FOOD SCIENCE & TECHNOLOGY | LOS-PEDROCHES | PROTEOLYSIS | EWES MILK CHEESE | accelerated ripening | PURIFICATION | EXTRACTS | RENNET | FLOWERS | Vegetables
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 03/2007, Volume 44, Issue 2, pp. 186 - 189
Acceleration in cheese ripening can give economic advantage to a cheese-maker, however, there is a chance of encountering bitterness in such cheeses. Flavour... 
Accelerated ripening | Cheese | Cheese slurry | Exogenous enzymes | Elevated ripening temperatures | FAT CHEDDAR CHEESE | FOOD SCIENCE & TECHNOLOGY | cheese slurry | elevated ripening temperatures | exogenous enzymes | cheese | accelerated ripening
Journal Article