Search results for "RIPENING"

Effect of the pasture, in different seasons, and of the ripening time on the Caciocavallo Palermitano cheese

2008

The Caciocavallo Palermitano cheese is made processing Cinisara cow milk, which shows very interesting qualitative characteristics (Bonanno et al., 2004). The aim of this research was to study the effect of the pasture, in different seasons, and of different ripening on the yield in cheese after 24 h and on the chemical composition of the Caciocavallo Palermitano cheese

Ripening-dominated crystallization in polydisperse hard-sphere-like colloids

2009

We report on the crystal growth scenario in gravity-matched, polydisperse hard-sphere-like colloids at increasing particle concentration. In the fluid-crystal coexistence region, the crystal size as a function of time shows two separate regimes corresponding to crystal growth and crystal ripening. At higher supersaturation the crystal size grows according to the same power law through the whole experimental window of a few days: crystal growth and ripening merge together. We show that our observations cannot be explained by considering the slowing down of single-particle dynamics due to increasing volume fraction. We suggest that size fractionation occurring at the crystal-fluid interface i…

Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages.

2015

Moulds responsible for black spot spoilage of dry-cured fermented sausages were characterised. For this purpose, samples were taken from those dry-cured fermented sausages which showed black spot alteration. Most of the mould strains were first tentatively identified as Penicillium spp. due to their morphological characteristics in different culture conditions, with one strain as Cladosporium sp. The Cladosporium strain was the only one which provoked blackening in culture media. This strain was further characterised by sequencing of ITS1-5.8S-ITS2 rRNA and β-tubulin genes. This mould strain was able to reproduce black spot formation in dry-cured fermented sausage 'salchichon' throughout th…

Addition of pasture plant essential oil in milk: Influence on chemical and sensory properties of milk and cheese

2007

The aim of this experiment was to study the effect of the addition, to milk, of an essential oil (EO) obtained from the hydrodistillation of plants collected from a mountain natural pasture on the milk and cheese sensory properties. The EO was mainly composed of terpenoid compounds (67 of the 95 compounds identified) as well as ketones, aldehydes, alcohols, esters, alkanes, and benzenic compounds. In milk, the addition of this EO at the concentration of 0.1 microL/L did not influence its sensory properties, whereas at 1.0 microL/L, sensory properties were modified. In cheeses, the effect of adding EO into milk was studied in an experimental dairy plant allowing the production of small Canta…

Evolution of the taste of a bitter camembert cheese during ripening : characterization of a matrix effect

2001

The objective of this study was to characterize the effect of ripening on the taste of a typically bitter Camembert cheese. The first step was to select a typically bitter cheese among several products obtained by different processes supposed to enhance this taste defect. Second, the evolution of cheese taste during ripening was characterized from a sensory point of view. Finally, the relative impact of fat, proteins, and water-soluble molecules on cheese taste was determined by using omission tests performed on a reconstituted cheese. These omission tests showed that cheese taste resulted mainly from the gustatory properties of water-soluble molecules but was modulated by a matrix effect d…

Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

2020

In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they…

Microbial strategies to improve the final quality of traditional Sicilian cheeses

Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared sp…

2010

Fourier-transform infrared spectroscopy, followed by linear discriminant analysis of the spectral data, was used to classify Italian Pecorino cheeses according to their ripening time and manufacturing technique. The Fourier transform infrared spectra of the cheeses were divided into 18 regions and the normalized absorbance peak areas within these regions were used as predictors. Linear discriminant analysis models were constructed to classify Pecorino cheeses according to different ripening stages (hard and semi-hard) or according to their manufacturing technique (fossa and nonfossa cheeses). An excellent resolution was achieved according to both ripening time and manufacturing technique. A…

Nitrogen Distribution in Annual Growth of ‘Italia’ Table Grape Vines

2018

Little information is available about either nitrogen (N) content/concentration in table grape vines. The knowledge about N accumulated by the vine organs during the season could support sustainable fertilization programs for table grape vineyards. The aim of the present paper was to investigate the N content in different annual organs, in summer and winter pruning materials, clusters at harvest and fallen leaves at post-harvest of table grape vines in order to verify the vine annual N requirements to be used for sustainable N fertilization schedules. Biomass and nitrogen were analyzed at six phenological growth stages (flowering, berry-set, berry growth, veraison, ripening, and harvest) fr…

Epicuticular changes and storage potential of cactus pear [Opuntia ficus-indica Miller (L.)] fruit following gibberellic acid preharvest sprays and p…

1999

Abstract Cactus pear [Opuntia ficus-indica Mill. (L.) cv. Gialla] fruit were treated 10 weeks after the second induced-bloom flush with 10 ppm gibberellic acid (GA3) or were heated at 37°C for 30 h under saturated humidity after harvest. The two treatments were also combined before storage at 6°C for 45 days plus 4 additional days at 20°C to simulate a marketing period (SMP). Fruit not treated with GA3 and unheated were used as controls. GA3 spray delayed fruit ripening as evaluated by peel colour change and scanning electron microscopic observations of epicuticular wax morphology, decreased ethanol levels in the flesh during storage and SMP, and reduced decay development during storage. Po…