These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus).
    Author: García V, Rovira S, Boutoial K, Ferrandini E, López Morales MB.
    Journal: J Sci Food Agric; 2014 Feb; 94(3):552-9. PubMed ID: 23818311.
    Abstract:
    BACKGROUND: The increase in the demand for goat's cheese throughout the world has encouraged research into the development of new related products with different textural characteristics. The aim of this work was to study the effect of three commercial starter cultures through the assessment of physicochemical and textural characteristics of goat's milk cheeses made with vegetable coagulant (Cynara cardunculus) during ripening. RESULTS: Use of the different starter cultures produced a significant effect (P < 0.05) on moisture, proteins, pH, nitrogen fractions and hardness of the cheeses. Results show that the addition of mesophilic starters ensures the correct acidification rate and produced cheeses with lower pH values and greater hardness. Use of thermophilic starter cultures produces cheeses with less instrumental hardness and the use of mixed cultures produced less proteolysis. CONCLUSION: These results are found useful for selecting the most suitable starter for the development of new goat's cheeses.
    [Abstract] [Full Text] [Related] [New Search]