Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of "Pecorino" cheese

International Journal of Food Microbiology

Volumn 128, Issue 2, 2008, Pages 329-335

  Vannini, Lucia ^a   Patrignani, Francesca ^a   Iucci, Luciana ^a   Ndagijimana, Maurice ^a   Vallicelli, Melania ^a   Lanciotti, Rosalba ^a   Guerzoni, Maria Elisabetta ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

High pressure homogenization; Lipolysis; Pecorino cheese; Proteolysis; Ripening

Indexed keywords

FATTY ACID; VOLATILE AGENT;

ARTICLE; CHEESE RIPENING; CHEESEMAKING; ENTEROCOCCACEAE; FATTY ACID ANALYSIS; FOOD PROCESSING; HIGH PRESSURE HOMOGENIZATION; LACTOCOCCUS; MILK; NONHUMAN; ORGANOLEPTIC PROPERTY; PRESSURE; PROTEIN DEGRADATION; STAPHYLOCOCCACEAE; YEAST;

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FATS; FATTY ACIDS, NONESTERIFIED; FEMALE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; HYDROSTATIC PRESSURE; LIPOLYSIS; MILK; MILK PROTEINS; SHEEP; SOLID PHASE MICROEXTRACTION; SPECIES SPECIFICITY; TASTE; VOLATILIZATION;

LACTOCOCCUS;

EID: 55549097404     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.09.018     Document Type: Article

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