A study on the ripening of white pickled Brinza cheese made from ewe's milk
✍ Scribed by Omar, M. M. ;El-Zayat, A. I.
- Publisher
- John Wiley and Sons
- Year
- 1987
- Tongue
- English
- Weight
- 587 KB
- Volume
- 31
- Category
- Article
- ISSN
- 0027-769X
No coin nor oath required. For personal study only.
✦ Synopsis
The chemical composition, the microbiological feature and the microstructure of young and mature Brinza cheese were investigated. During ripening fat, total nitrogen, soluble nitrogen, non protein nitrogen ; peptide nitrogen, amino acid nitrogen and acidity increased while the microbial feature decreased.
The amount of free amino acids and free fatty acids increased with storage and the patterns of their distribution changed with the highest levels for lysine, giutamic, oleic, palmatic and myristic acids.
The microstructure of fresh Brinza cheese consists of casein micelles joined together to form an open network with clustering of micelles. During ripening, these micelles continued to aggregate and coalesce with increasing fusion process to give more homogeneous and loose structure similar to that in white pickled Domiati cheese.