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Original Articles

Acceleration of cheese ripening

Pages 133-185 | Published online: 09 Dec 2009

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Peter Zajác, Elena Beňová, Radoslav Židek, Jozef Čapla, Lucia Benešová, Jozef Čurlej & Jozef Golian. (2021) Detection of adulteration of traditional Slovak bryndza ewe’s cheese with cow’s lump cheese by isoelectric focusing of gamma caseins. International Journal of Food Properties 24:1, pages 1034-1060.
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P.F. Fox & J. Law. (1991) Enzymology of cheese ripening. Food Biotechnology 5:3, pages 239-262.
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Articles from other publishers (76)

Enise Betül BOLAT & Zafer ERBAY. (2022) Enzim Modifiye Peynir ve Üretim TeknikleriEnzyme-Modified Cheese and Production Techniques. Akademik Gıda 20:1, pages 94-102.
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Hilton C. Deeth. 2022. Encyclopedia of Dairy Sciences. Encyclopedia of Dairy Sciences 640 647 .
Prem Chandra, Enespa, Ranjan Singh & Pankaj Kumar Arora. (2020) Microbial lipases and their industrial applications: a comprehensive review. Microbial Cell Factories 19:1.
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Hasan Uzkuç, Onur Güneşer & Yonca Yüceer. (2018) LİPAZ ENZİMİ VE DESTEK KÜLTÜR KULLANIMININ KEÇİ PEYNİRİNİN OLGUNLAŞMASI ÜZERİNE ETKİLERİEFFECTS OF LIPASE ENZYME AND ADJUNCT CULTURE ON GOAT CHEESE RIPENING. Gıda 43:2, pages 250-263.
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Mian A Murtaza, Nuzhat Huma, Muhammad A Shabbir, Mian S Murtaza & Muhammad Anees-ur-Rehman. (2017) Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening. International Journal of Dairy Technology 70:4, pages 562-571.
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Anne Thierry, Yvonne F. Collins, M.C. Abeijón Mukdsi, Paul L.H. McSweeney, Martin G. Wilkinson & Henri E. Spinnler. 2017. Cheese. Cheese 423 444 .
Paul L.H. McSweeney. 2017. Cheese. Cheese 379 387 .
Bibiana Juan, Anna Zamora, Joan Miquel Quevedo & Antonio-José Trujillo. (2016) Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation. LWT - Food Science and Technology 69, pages 17-23.
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P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney & J. A. O'MahonyP. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney & J. A. O’Mahony. 2015. Dairy Chemistry and Biochemistry. Dairy Chemistry and Biochemistry 377 414 .
M.A. Murtaza, S.U. Rehman, F.M. Anjum & N. Huma. (2013) Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures. Journal of Dairy Science 96:3, pages 1380-1386.
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TULAY OZCAN & EKREM KURDAL. (2012) The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese. International Journal of Dairy Technology 65:4, pages 585-593.
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K.N. Kilcawley, A.B. Nongonierma, J.A. Hannon, I.A. Doolan & M.G. Wilkinson. (2012) Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening. International Dairy Journal 26:1, pages 50-57.
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M.A. MURTAZA, S.U. REHMAN, F.M. ANJUM, N. HUMA, O.M. TARAR & G. MUEEN-UD-DIN. (2012) ORGANIC ACID CONTENTS OF BUFFALO MILK CHEDDAR CHEESE AS INFLUENCED BY ACCELERATED RIPENING AND SODIUM SALT. Journal of Food Biochemistry 36:1, pages 99-106.
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A. Kilara. 2011. Encyclopedia of Dairy Sciences. Encyclopedia of Dairy Sciences 284 288 .
M. El Soda & S. Awad. 2011. Encyclopedia of Dairy Sciences. Encyclopedia of Dairy Sciences 795 798 .
K.H. Seon, J. Ahn & H.S. Kwak. (2009) The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked β-cyclodextrin. Journal of Dairy Science 92:1, pages 49-57.
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R OLISZEWSKI, C VAN NIEUWENHOVE, S GONZLEZ & A PREZ CHAIA. (2008) Influence of autochthonous Argentine goat lactobacillus in ripening of slurry cheese models. International Journal of Dairy Technology 61:3, pages 256-264.
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Bibiana Juan, Victoria Ferragut, Buenaventura Guamis & Antonio-Jos? Trujillo. (2008) The effect of high-pressure treatment at 300MPa on ripening of ewes? milk cheese. International Dairy Journal 18:2, pages 129-138.
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B. Juan, V. Ferragut, M. Buffa, B. Guamis & A.J. Trujillo. (2007) Effects of High Pressure on Proteolytic Enzymes in Cheese: Relationship with the Proteolysis of Ewe Milk Cheese. Journal of Dairy Science 90:5, pages 2113-2125.
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P.L.H. McSweeney. 2007. Improving the Flavour of Cheese. Improving the Flavour of Cheese 1 25 .
Vivek K. Upadhyay, Alan L. Kelly & Paul L.H. McSweeney. (2006) Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening. Le Lait 86:3, pages 227-240.
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H. C. Deeth & C. H. Fitz-Gerald. 2006. Advanced Dairy Chemistry Volume 2 Lipids. Advanced Dairy Chemistry Volume 2 Lipids 481 556 .
Jazmin Serrano, Gonzalo Velazquez, Kannapon Lopetcharat, Jose A. Ramirez & J. Antonio Torres. (2006) Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar. Journal of Food Science 70:4, pages S286-S293.
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J. Serrano, G. Velazquez, K. Lopetcharat, J.A. Ramírez & J.A. Torres. (2004) Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds. Journal of Dairy Science 87:10, pages 3172-3182.
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Dipuo Seisa, G Osthoff, C Hugo, A Hugo, C Bothma & J Van der Merwe. (2004) The effect of low-dose gamma irradiation and temperature on the microbiological and chemical changes during ripening of Cheddar cheese. Radiation Physics and Chemistry 69:5, pages 419-431.
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Y.F. Collins, P.L.H. McSweeney & M.G. Wilkinson. 2004. General Aspects. General Aspects 373 389 .
P.L.H. McSweeney. 2004. General Aspects. General Aspects 347 360 .
T.K. Singh, M.A. Drake & K.R. Cadwallader. (2006) Flavor of Cheddar Cheese: A Chemical and Sensory Perspective. Comprehensive Reviews in Food Science and Food Safety 2:4, pages 166-189.
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Ciara E O'Reilly, Alan L Kelly, Jorge C Oliveira, Patrick M Murphy, Mark A.E Auty & Thomas P Beresford. (2003) Effect of varying high-pressure treatment conditions on acceleration of ripening of cheddar cheese. Innovative Food Science & Emerging Technologies 4:3, pages 277-284.
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R.-O. Benech, E.E. Kheadr, C. Lacroix & I. Fliss. (2003) Impact of Nisin Producing Culture and Liposome-encapsulated Nisin on Ripening of Lactobacillus added-Cheddar Cheese. Journal of Dairy Science 86:6, pages 1895-1909.
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Gustavo Gutiérrez-López & Gustavo Barbosa-CánovasTaehyun Ji & Valente Alvarez. 2003. Food Science and Food Biotechnology. Food Science and Food Biotechnology.
V.K. Upadhyay & P.L.H. McSweeney. 2003. Dairy Processing. Dairy Processing 419 447 .
Yvonne F. Collins, Paul L.H. McSweeney & Martin G. Wilkinson. (2003) Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal 13:11, pages 841-866.
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Ciara E O?Reilly, Paula M O?Connor, Patrick M Murphy, Alan L Kelly & Thomas P Beresford. (2002) Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese. International Dairy Journal 12:11, pages 915-922.
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A. Kilara. 2002. Encyclopedia of Dairy Sciences. Encyclopedia of Dairy Sciences 914 918 .
M. El Soda. 2002. Encyclopedia of Dairy Sciences. Encyclopedia of Dairy Sciences 327 329 .
J.M. Izco, A. Irigoyen, P. Torre & Y. Barcina. (2000) Effect of added enzymes on the free amino acids and sensory characteristics in Ossau–Iraty cheese. Food Control 11:3, pages 201-207.
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Jesús Marı́a Izco, Aurora Irigoyen, Paloma Torre & Yolanda Barcina. (2000) Effect of the activity levels of the added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese. Journal of Chromatography A 881:1-2, pages 69-79.
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J. Saldo, E. Sendra & B. Guamis. (2008) High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and Texture. Journal of Food Science 65:4, pages 636-640.
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M. El Soda, S.A. Madkor & P.S. Tong. (2000) Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry. Journal of Dairy Science 83:4, pages 609-619.
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J.M Izco, P Torre & Y Barcina. (2000) Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method. Food Control 11:1, pages 7-11.
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Ramarathna Koka & Bart C Weimer. (2000) Investigation of the ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides from cheese. International Dairy Journal 10:1-2, pages 75-79.
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Nathalie Klein & Sylvie Lortal. (1999) Attenuated starters: an efficient means to influence cheese ripening—a review. International Dairy Journal 9:11, pages 751-762.
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Jesús Marı́a Izco, Ana Isabel Ordóñez, Paloma Torre & Yolanda Barcina. (1999) Validation of capillary electrophoresis in the analysis of ewe's milk casein. Journal of Chromatography A 832:1-2, pages 239-246.
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Kieran N. Kilcawley, Martin G. Wilkinson & Patrick F. Fox. (1998) Enzyme-modified cheese. International Dairy Journal 8:1, pages 1-10.
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P L H Mcsweeney. (2007) The flavour of milk and dairy products: III. Cheese: taste. International Journal of Dairy Technology 50:4, pages 123-128.
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F.J. García-Palmer, N. Serra, A. Palou & M. Gianotti. (1997) Free Amino Acids as Indices of Mahón Cheese Ripening. Journal of Dairy Science 80:9, pages 1908-1917.
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BRIAN C. S. TO & MARK R. ETZEL. (2006) Spray Drying, Freeze Drying, or Freezing of Three Different Lactic Acid Bacteria Species. Journal of Food Science 62:3, pages 576-578.
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J.M. Wallace & P.F. Fox. (1997) Effect of adding free amino acids to Cheddar cheese curd on proteolysis, flavour and texture development. International Dairy Journal 7:2-3, pages 157-167.
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S. Morgan, R.P. Ross & C. Hill. (1997) Increasing Starter Cell Lysis in Cheddar Cheese Using a Bacteriocin-Producing Adjunct. Journal of Dairy Science 80:1, pages 1-10.
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P. L. H. McSweeney, H. E. Nursten & G. Urbach. 1997. Advanced Dairy Chemistry Volume 3. Advanced Dairy Chemistry Volume 3 403 468 .
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P. F. Fox, J. M. Wallace, S. Morgan, C. M. Lynch, E. J. Niland & J. Tobin. (1996) Acceleration of cheese ripening. Antonie van Leeuwenhoek 70:2-4, pages 271-297.
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