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Accession number;00A0371186
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| Title;Chemical and Microbiological Changes in the Ripening of Sainte-Maure Type Cheese Made from Pasteurized Goat's Milk. |
| Author;
MASUDA TETSUYA
(Nihon Univ., Coll. Bio-Resour, JPN)
TANIGUCHI TOMOHISA
(Mitonogyokosha)
YAMAZAKI HITOSHIREHINARUDO
(Nihon Univ., Coll. Bio-Resour, JPN)
MORICHI TOSHIKI
(Nihon Univ., Coll. Bio-Resour, JPN)
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Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.47;NO.3;PAGE.264-268(2000)
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| Figure&Table&Reference;FIG.2, TBL.2, REF.9 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;We made Sainte-Maure type cheese from pasteurized goat's milk and ripened it at 12.DEG.C. and 93% relative humidity. The number of starter lactococci was approximately 5.8*108 per gram of cheese in the beginning and decreased to 4.1*107 at the 31st day of ripening. It was confirmed that goat's milk cheese differed from cow's milk cheese made under the same conditions in the pattern of protein degradation. The total free amino acid and the total free fatty acid contents increased remarkably after 10 days of ripening. Judging from the extent of proteolysis and lipolysis and from the results of a sensory test, the optimum ripening period seemed to be 15-20 days after the start of ripening under the present conditions. (author abst.) |
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