Effect of acoustic brining on lipolysis and on sensory characteristics of Mahon cheese

Journal of Food Science

Volumn 66, Issue 6, 2001, Pages 892-896

  Sanchez E S ^a   Simal, S ^a   Femenia, A ^a   Benedito, J ^b   Rossello C ^a  

^a UNIVERSITAT DE LES ILLES BALEARS   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Brining; Lipolysis; Mahon cheese; Sensory evaluation; Ultrasound

Indexed keywords

EID: 0034847862     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15192.x     Document Type: Article

References (40)

1. Distribución del nitrógeno soluble del queso Mahón
2. Formation of volatile free fatty acids during ripening of Cheddar-like hard goat cheese
3. Sensory properties of low fat cheddar cheese: Effect of salt content and adjunct culture
4. Comparison of the volatile flavour compounds of six European AOC cheeses by using a new dynamic headspace GC-MS method
5. Fatty acid composition of the triglyceride and free fatty acid fractions in different cows-, ewes- and goats-milk cheeses
6. Proteolysis in cheese during ripening
7. Evolution of free amino acid content during ripening of Mahon cheese
8. Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese
9. Free amino acids as indices of Mahón cheese ripening
10. Ripening of blue cheese: Influence of salting raate on lipolysis and carbonyl formation
11. Effect of salt-in-moisture on proteolysis in Cheddar-type cheese
12. The evolution of free fatty acids during the ripening of Idiazábal cheese: Influence of rennet type
13. L'evaluation sensorielle de la texture des fromages à pâte dure ou semi-dure. Etude interlaboratories
14. Sodium chloride and magnesium chloride affected by ripening of Camembert cheese
15. Effect of sodium/potassium (1:1) chloride and low sodium chloride concentrations on quality of Cheddar cheese
16. Proteolysis assesment of several cheese varieties using different methods
17. Fenómenos bioquímicos durante la maduración del queso
18. Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining
19. Grana Padano cheese aroma
20. Review: Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties
21. Changes in the volatile fraction during ripening of Mahón cheese
22. Revisión: Composición de la fracción lipídica del queso de vaca, oveja y cabra y la influencia sobre su calidad
23. Changes in free fatty acids during ripening of Idiazabal cheese: Influence of brining time and smoking
24. Recent advancements in sensory analysis of cheese
25. Effects of salting method and storage time on composition and quality of feta cheese
26. Free fatty acids, triglycerides and volatile compounds in Serra da Estrela cheese-changes throughout ripening
27. Changes in microstructural, textural and colour characteristics during ripening of Manchegotype cheese salted by brine vacuum impregnation
28. Seasonal changes in the fat composition of Lacha sheep's milk used for Idiazabal cheese manufacture
29. Seasonal variations in the free fatty acid composition of Manchego cheese and changes during ripening
30. Influence of ultrasound on mass transport during cheese brining
31. Effect of acoustic brining on transport of sodium chloride and water in Mahon cheese
32. Proteolysis of Mahon cheese as affected by acoustic assisted brining
33. Changes during ripening of unsalted Cheddar cheese
34. Functional characterization of protein stabilized emulsions: Standardized emulsifying procedure
35. Correlation of the flavour characteristics of Swiss-type cheese with chemical parameters
36. Influence of high-intensity ultrasound and heat treatment in continous flow on fat, proteins and natives enzymes of milk