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Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening

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dc.contributor.author Moschopoulou, E en
dc.contributor.author Anisa, T en
dc.contributor.author Katsaros, G en
dc.contributor.author Taoukis, P en
dc.contributor.author Moatsou, G en
dc.date.accessioned 2014-03-01T01:32:46Z
dc.date.available 2014-03-01T01:32:46Z
dc.date.issued 2010 en
dc.identifier.issn 1466-8564 en
dc.identifier.uri https://dspace.lib.ntua.gr/xmlui/handle/123456789/20223
dc.subject Aminopeptidase en
dc.subject Cheese composition en
dc.subject Cheese microflora en
dc.subject High-pressure en
dc.subject Lactate dehydrogenase (LDH) en
dc.subject Ovine cheese in brine en
dc.subject.classification Food Science & Technology en
dc.subject.other Amino peptidase en
dc.subject.other Cheese composition en
dc.subject.other High-pressure en
dc.subject.other Lactate dehydrogenase en
dc.subject.other Microflora en
dc.subject.other Ovine cheese in brine en
dc.subject.other Bacteriology en
dc.subject.other Lactic acid en
dc.subject.other Moisture en
dc.subject.other pH effects en
dc.subject.other High pressure effects en
dc.subject.other Bacteria (microorganisms) en
dc.subject.other Lactobacillus en
dc.subject.other Lactococcus en
dc.subject.other Ovis en
dc.title Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening en
heal.type journalArticle en
heal.identifier.primary 10.1016/j.ifset.2010.07.001 en
heal.identifier.secondary http://dx.doi.org/10.1016/j.ifset.2010.07.001 en
heal.language English en
heal.publicationDate 2010 en
heal.abstract Ovine brined cheese was high-pressure (HP) treated at 200 or 500 MPa for 15 min at 20 degrees C on the 15th day of ripening. Compared to control cheese, HP treatment did not affect significantly (P>0.05) the pH values, moisture, fat in dry matter, protein in dry matter and salt in moisture contents of cheeses at 90 days. The counts of total aerobic mesophilic bacteria, thermophilic lactococci, thermophilic lactobacilli and non starter lactic acid bacteria (NSLAB) were not affected by HP treatment of cheese at 200 MPa throughout ripening. After 90 days of ripening, the same microbial groups in cheese treated at 500 MPa were about 1.2, 3.6, 2.1 and 4 log units lower than in control cheese respectively. Coliforms were reduced faster at non detectable levels in HP treated cheeses than in control cheese. Regarding the bacterial enzymatic activities in cheese, aminopeptidase activity (Apep) was marginally favoured by both HP treatments. However, its activity was decreased at 90 days due probably to loss in brine. In contrast, lactate dehydrogenase (LDH) activity, following the bacteria cell lysis, was negatively affected by HP treatment at 500 MPa throughout ripening. Industrial relevance: The data obtained from this work suggest that application of HP treatment under optimized conditions on ovine cheese in brine can be used to reduce effectively the undesirable microbial load in it and to cause moderate enhancement of aminopeptidase activity, without modifying its composition. (C) 2010 Elsevier Ltd. All rights reserved. en
heal.publisher ELSEVIER SCI LTD en
heal.journalName Innovative Food Science and Emerging Technologies en
dc.identifier.doi 10.1016/j.ifset.2010.07.001 en
dc.identifier.isi ISI:000284812700003 en
dc.identifier.volume 11 en
dc.identifier.issue 4 en
dc.identifier.spage 543 en
dc.identifier.epage 550 en


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