Soluble nitrogen in Cheddar cheese: comparison of extraction procedures

C.N. Kuchroo1
Estimated H-index: 1
,
Patrick F. Fox78
Estimated H-index: 78
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#1Rodrigo A. Ibáñez (UW: University of Wisconsin-Madison)H-Index: 5
#2S. Govindasamy-Lucey (UW: University of Wisconsin-Madison)H-Index: 12
Last. John A. Lucey (UW: University of Wisconsin-Madison)H-Index: 48
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The pH of cheese is determined by the amount of lactose fermented and the buffering capacity of the cheese. The buffering capacity of cheese is largely determined by the protein contents of milk and cheese and the amount of insoluble calcium phosphate in the curd, which is related to the rate of acidification. The objective of this study was to standardize both the lactose and casein contents of milk to better control final pH and prevent the development of excessive acidity in Cheddar cheese. T...
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#1Jirayus Woraratphoka (Rajamangala University of Technology)
#2Sasidhorn Innok (Rajamangala University of Technology)
Last. Wichai Soemphol (KKU: Khon Kaen University)H-Index: 8
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#1Leila Yousefi (FUM: Ferdowsi University of Mashhad)
#2Mohammad Najafi (FUM: Ferdowsi University of Mashhad)H-Index: 25
Last. Amir Mohammad Mortazavian (Shahid Beheshti University of Medical Sciences and Health Services)H-Index: 35
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#1Yasser HachanaH-Index: 1
Last. Riccardo Fortina (UNITO: University of Turin)H-Index: 8
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Abstract The objective of this study was to evaluate the clotting ability of a natural product extracted from leaves and stems of the wild fig (Ficus carica L.) using a simple and chemical-free method as an alternative to calf rennet in goat's fresh cheese production. The 2% dose of fresh extract allowed the highest cheese yield. Compared to calf rennet, the fresh extract allowed a lower but acceptable cheese yield, while remaining active even at very high temperatures (110 °C). Water-soluble ni...
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#1Amaal M. AlhelliH-Index: 6
Last. Anis Meor Hussin (UofK: University of Khartoum)
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In silico and in vitro methods were used to analyze ACE- and DPP-IV-inhibiting potential of Gouda cheese with a modified content of β-casein. Firstly, the BIOPEP-UWM database was used to predict the presence of ACE and DPP-IV inhibitors in casein sequences. Then, the following Gouda cheeses were produced: with decreased, increased, and normative content of β-casein after 1 and 60 days of ripening each (six variants in total). Finally, determination of the ACE/DPP-IV-inhibitory activity and the i...
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#1Justina Mileriene (Lithuanian University of Health Sciences)
#2Loreta Serniene (Lithuanian University of Health Sciences)H-Index: 2
Last. Mindaugas Malakauskas (Lithuanian University of Health Sciences)H-Index: 12
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#1Efthymia KondyliH-Index: 11
#2Eleni C. PappaH-Index: 11
Last. Cleanthes IsrailidesH-Index: 3
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