東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Accelerated ripening by enzyme modif...

Feliz Perez, Danis Jesus.

FindBook

Google Book

Amazon

博客來

Accelerated ripening by enzyme modified application in Swiss cheese.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Accelerated ripening by enzyme modified application in Swiss cheese./
作者:	Feliz Perez, Danis Jesus.
面頁冊數:	134 p.
附註:	Adviser: W. James Harper.
Contained By:	Dissertation Abstracts International68-07B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3275267
ISBN:	9780549163626

Accelerated ripening by enzyme modified application in Swiss cheese.
Feliz Perez, Danis Jesus.

Accelerated ripening by enzyme modified application in Swiss cheese. - 134 p.

Adviser: W. James Harper.

Thesis (Ph.D.)--The Ohio State University, 2007.

After 60 days of ripening, the overall flavor was intensified, and the rancid and bitter flavors were reduced by controlled heating the samples at 65°C for 5 minutes without affecting the nutty and sweet flavors associated with Swiss cheese.

ISBN: 9780549163626Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Accelerated ripening by enzyme modified application in Swiss cheese.
LDR:03353nam 2200337 a 45 001 954812
005 20110622
008 110622s2007 ||||||||||||||||| ||eng d
020 $a 9780549163626
035 $a (UMI)AAI3275267
035 $a AAI3275267
040 $a UMI $c UMI
100 1 $a Feliz Perez, Danis Jesus. $3 1278273
245 1 0 $a Accelerated ripening by enzyme modified application in Swiss cheese.
300 $a 134 p.
500 $a Adviser: W. James Harper.
500 $a Source: Dissertation Abstracts International, Volume: 68-07, Section: B, page: 4189.
502 $a Thesis (Ph.D.)--The Ohio State University, 2007.
520 $a After 60 days of ripening, the overall flavor was intensified, and the rancid and bitter flavors were reduced by controlled heating the samples at 65°C for 5 minutes without affecting the nutty and sweet flavors associated with Swiss cheese.
520 $a Further work is needed to develop a process for accelerating Swiss cheese flavor on a commercial basis.
520 $a The results of this study suggest that enzyme treatment may provide promise to meet the needs of the institutional markets desire for a Swiss cheese that provides better flavor after cooking.
520 $a The objectives of this study were to utilize enzymes, previously used in Cheddar cheese, to accelerate the ripening of Swiss cheese; to determine the chemical nature associated with the acceleration of ripening; to do descriptive sensory screening to identify the most promising enzyme; and to monitor the chemical changes associated with the application of heat to the samples.
520 $a Initially, enzyme screening was done in Swiss cheeses of 150g and looking at a limited number of enzymes. AccelerzymeR CPG, peptidase enzymes, and Lipomod(TM) 621P - L621P, a mixed esterase, protease, and peptidase enzymes were used at different concentrations. Both enzymes increased bitterness in the cheese and Lipomod produced a rancid flavor. Both bitterness and rancidity were reduced by heating the cheeses in a microwave. Since Lipomod gave the stronger flavors, further study was made with the enzyme at two concentrations in 5 pound cheeses to confirm the findings in the screening experiment.
520 $a Gas Chromatography was used to measure the production of short chain free fatty acids. Acetic (C2:0) acid was the acid produced in largest amount. Butyric (C4:0), and n-caproic (C6:0) acids were produced in significantly greater amounts in the high enzyme concentration treatment, which could be associated with the rancid flavor. Propionic (C 3:0) and isovaleric (i-C5:0) acid concentrations were independent of the addition of enzyme.
520 $a Swiss cheeses were analyzed by Fourier Transform Infrared (FTIR) spectroscopy to determine if they could be differentiated on the basis of enzyme addition. All samples were differentiated based on the infrared spectra with major differentiation based on short chain fatty acids, organic acids, and ester flavor compounds. Cheese made on different days gave different patterns, but still were differentiated on the basis of enzyme treatments.
590 $a School code: 0168.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a The Ohio State University. $3 718944
773 0 $t Dissertation Abstracts International $g 68-07B.
790 $a 0168
790 1 0 $a Harper, W. James, $e advisor
791 $a Ph.D.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3275267