Search results for "CHEE"
showing 10 items of 332 documents
Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.
2005
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese
2011
The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1–4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The …
Sport and Quality of Life
2022
Negli ultimi trent’anni lo sport ha assunto un significato molto rilevante nella vita delle persone e, seppure con notevoli differenze, sia nei paesi a sviluppo economico avanzato, sia in quelli in via di sviluppo. A livello individuale, esso ha costituito un’area di investimento identitario quando ha assunto la forma di sport spettacolo del quale fruire, alimentando la pratica del tifo e il fandom o costituendo il modello di uno stile di vita vincente; ma anche quando ha assunto la forma di pratica del tempo libero attraverso la quale tenersi in forma, facendo crescere, in questo caso, la diffusione di una cultura della salute e del benessere. Si tratta di due modalità di approcciare al co…
QUALITY PARAMETERS OF DAIRY WASTEWATER IN THE MUREŞ COUNTY, ROMANIA
2017
The objective of this study was to investigate the main quality indicators of wastewater in a dairy factory located in Mureş County, with a water treatment plant built recently. The wastewater samples were tested for extractable matter, total suspended matter, fixed residue, biological oxygen demand, chemical oxygen demand, total suspended solids and pH values. The results indicated that pollution levels of wastewater samples tested were found high. This means that the method of treatment does not have the necessary effectiveness that can cause high load of effluent in NH4+, total suspended solids, Chemical Oxygen Demand - COD-Cr, Biochemical Oxygen Demand - BOD5, pH for dairy wastewater fr…
Solid-state compatibility of Ca:LaNbO4 with perovskite cathodes: Evidences from X-ray microspectroscopy
2022
The solid-state compatibility between calcium-doped lanthanum niobate and three perovskite cathode materials was investigated using two X-ray microbeam techniques, micro X-ray fluorescence and micro X-ray absorption spectroscopy. The cathode powders (lanthanum strontium ferrite, either cobalt or copper-doped, and lanthanum strontium cobaltite) in contact with the dense electrolyte pellet were annealed at 1150 degrees C for 12-144 h to simulate the effect of thermal stresses due to fabrication and long-term operation. As a result, several interdiffusion phenomena were then observed on the bilayer cross-sections: in particular, the chemical state and coordination environment of calcium, iron,…
Dynamics of aroma release during cheese consumption: influence of the physiological state
2014
Studies dealing with food intake usually focus either on in vivo aroma release or on subject physiology and behaviour. However, no approach combining all the parameters is known and the effect of changes in the physiological state (for instance satiation state) has been slightly studied until now. Yet, the evolution of aroma perception during food intake is important because it can modify the consumption behaviour, in particular when the subject is satiated. The objective of this project is to study the dynamics of the evolution of aroma release from model cheese, according to physiological modifications such as satiation attainment. . The present study is a preliminary test led on a small …
Consistency between sorting task and sensory descriptie analysis: application to cheese products
2011
Sensory descriptive analysis (DA) is the incontrovertible method to obtain a complete description of a product. In such methodology, trained panellists evaluate a series of attributes that significantly discriminates products in a set. Sensory sorting task (ST) is often used with consumers in order to obtain a sensory map representing the global differences between products. The two methods are based on very different methodology, but each attends to show the main differences and similarity amongst products. Thus, one can wonder whether these two methods show the same differences, or more precisely, do the results obtained by DA resemble the ones obtained with ST? In the present study, we e…
Identification and quantification of the odour active compounds in sheep’s raw milk cheeses with flavour defect
2014
Identification and quantification of the odour active compounds in sheep’s raw milk cheeses with flavour defect. 14. Weurman flavour research symposium
Aroma and salt release and perception in model cheeses are explained by salt/fat contents, microstructure, salt mobility and oral processing
2013
The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients such as aroma compounds. This study consisted in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds), masticatory behaviour and flavour perception. Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological properties were analysed using uniaxial compression tests. Microstructure and homogeneity we…
Reducing salt and fat while maintaining taste: An approach using cross-modal sensory compensation
2014
Unbalanced diets with an overconsumption of fat, salt and sugars contribute to the development of pathologies. As a consequence, healthcare authorities advocate salt, fat and sugar reduction in food, but this often leads to less tasty products. Several strategies are currently investigated to design healthier food while maintaining taste and consumer liking. The strategy relying on cross-modal sensory compensation is being tested within the framework of the EU-TeRiFiQ research project. The main objective is to evaluate whether an optimisation texture, taste and aroma could help to maintain especially salt or fat perception in low-fat-salt food. Here we set out to examine whether a modificat…