Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese

Autores
Ceruti, Roberto Julio; Zorrilla, Susana; Sabbag, Nora; Costa, Silvia; Sihufe, Guillermo Adrian
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of increased initial ripening temperature on the sensory characteristics of Reggianito cheese were evaluated in relation to different temperature?time combinations. Control cheeses stored at 12°C for 6 months and experimental cheeses stored at 20°C for 2 or 4 weeks then at 12°C up to 6 months were analysed at 61, 124, and 180 days of ripening by physicochemical, microbiological and quantitative descriptive analysis. The use of an initial increased ripening temperature results in controlled and limited changes on mesophilic lactobacilli growth and in a mild acceleration of the sensory characteristic development of Reggianito cheese.
Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Sabbag, Nora. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Costa, Silvia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Materia
Reggianito
Cheese
Sensory Characteristics
Ripening
Initial Increased Temperature
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/9530
Acceder
id CONICETDig_74f46855eb9b947cb02a552319cd4f5d
oai_identifier_str oai:ri.conicet.gov.ar:11336/9530
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheeseCeruti, Roberto JulioZorrilla, SusanaSabbag, NoraCosta, SilviaSihufe, Guillermo AdrianReggianitoCheeseSensory CharacteristicsRipeningInitial Increased Temperaturehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effects of increased initial ripening temperature on the sensory characteristics of Reggianito cheese were evaluated in relation to different temperature?time combinations. Control cheeses stored at 12°C for 6 months and experimental cheeses stored at 20°C for 2 or 4 weeks then at 12°C up to 6 months were analysed at 61, 124, and 180 days of ripening by physicochemical, microbiological and quantitative descriptive analysis. The use of an initial increased ripening temperature results in controlled and limited changes on mesophilic lactobacilli growth and in a mild acceleration of the sensory characteristic development of Reggianito cheese.Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Sabbag, Nora. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Costa, Silvia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaWiley Blackwell Publishing, Inc2014-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/9530Ceruti, Roberto Julio; Zorrilla, Susana; Sabbag, Nora; Costa, Silvia; Sihufe, Guillermo Adrian; Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 67; 11-2014; 539-5461364-727Xenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12144info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:46Zoai:ri.conicet.gov.ar:11336/9530instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:44:46.647CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
title Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
spellingShingle Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
Ceruti, Roberto Julio
Reggianito
Cheese
Sensory Characteristics
Ripening
Initial Increased Temperature
title_short Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
title_full Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
title_fullStr Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
title_full_unstemmed Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
title_sort Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
dc.creator.none.fl_str_mv Ceruti, Roberto Julio
Zorrilla, Susana
Sabbag, Nora
Costa, Silvia
Sihufe, Guillermo Adrian
author Ceruti, Roberto Julio
author_facet Ceruti, Roberto Julio
Zorrilla, Susana
Sabbag, Nora
Costa, Silvia
Sihufe, Guillermo Adrian
author_role author
author2 Zorrilla, Susana
Sabbag, Nora
Costa, Silvia
Sihufe, Guillermo Adrian
author2_role author
author
author
author
dc.subject.none.fl_str_mv Reggianito
Cheese
Sensory Characteristics
Ripening
Initial Increased Temperature
topic Reggianito
Cheese
Sensory Characteristics
Ripening
Initial Increased Temperature
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effects of increased initial ripening temperature on the sensory characteristics of Reggianito cheese were evaluated in relation to different temperature?time combinations. Control cheeses stored at 12°C for 6 months and experimental cheeses stored at 20°C for 2 or 4 weeks then at 12°C up to 6 months were analysed at 61, 124, and 180 days of ripening by physicochemical, microbiological and quantitative descriptive analysis. The use of an initial increased ripening temperature results in controlled and limited changes on mesophilic lactobacilli growth and in a mild acceleration of the sensory characteristic development of Reggianito cheese.
Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Sabbag, Nora. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Costa, Silvia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
description The effects of increased initial ripening temperature on the sensory characteristics of Reggianito cheese were evaluated in relation to different temperature?time combinations. Control cheeses stored at 12°C for 6 months and experimental cheeses stored at 20°C for 2 or 4 weeks then at 12°C up to 6 months were analysed at 61, 124, and 180 days of ripening by physicochemical, microbiological and quantitative descriptive analysis. The use of an initial increased ripening temperature results in controlled and limited changes on mesophilic lactobacilli growth and in a mild acceleration of the sensory characteristic development of Reggianito cheese.
publishDate 2014
dc.date.none.fl_str_mv 2014-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/9530
Ceruti, Roberto Julio; Zorrilla, Susana; Sabbag, Nora; Costa, Silvia; Sihufe, Guillermo Adrian; Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 67; 11-2014; 539-546
1364-727X
url http://hdl.handle.net/11336/9530
identifier_str_mv Ceruti, Roberto Julio; Zorrilla, Susana; Sabbag, Nora; Costa, Silvia; Sihufe, Guillermo Adrian; Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 67; 11-2014; 539-546
1364-727X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12144
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268687400173568
score 13.13397

Publicaciones similares