Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening. / Akkerman, Marije; Søndergaard, Lise; Jespersen, Lene; Ryssel, Mia; Mackie, Alan; Larsen, Nick Nørreby; Andersen, Ulf; Nørgaard, Maria Kümpel; Løkke, Mette Marie; Møller, Jean Robert; Mielby, Line Ahm; Andersen, Barbara Vad; Kidmose, Ulla; Hammershøj, Marianne.

In: International Dairy Journal, Vol. 70, 2017, p. 34-45.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Akkerman, M, Søndergaard, L, Jespersen, L, Ryssel, M, Mackie, A, Larsen, NN, Andersen, U, Nørgaard, MK, Løkke, MM, Møller, JR, Mielby, LA, Andersen, BV, Kidmose, U & Hammershøj, M 2017, 'Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening', International Dairy Journal, vol. 70, pp. 34-45. https://doi.org/10.1016/j.idairyj.2016.10.011

APA

Akkerman, M., Søndergaard, L., Jespersen, L., Ryssel, M., Mackie, A., Larsen, N. N., ... Hammershøj, M. (2017). Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening. International Dairy Journal, 70, 34-45. https://doi.org/10.1016/j.idairyj.2016.10.011

Vancouver

Akkerman M, Søndergaard L, Jespersen L, Ryssel M, Mackie A, Larsen NN et al. Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening. International Dairy Journal. 2017;70:34-45. https://doi.org/10.1016/j.idairyj.2016.10.011

Author

Akkerman, Marije ; Søndergaard, Lise ; Jespersen, Lene ; Ryssel, Mia ; Mackie, Alan ; Larsen, Nick Nørreby ; Andersen, Ulf ; Nørgaard, Maria Kümpel ; Løkke, Mette Marie ; Møller, Jean Robert ; Mielby, Line Ahm ; Andersen, Barbara Vad ; Kidmose, Ulla ; Hammershøj, Marianne. / Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening. In: International Dairy Journal. 2017 ; Vol. 70. pp. 34-45.

Bibtex

@article{138cc330f6ba43a8931640f628dbfd7d,
title = "Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening",
abstract = "Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0-28 h), . dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1-12 weeks). Cheese NaCl levels ranged from <0.15 to 1.90{\%} (w/w). NaCl distribution changed during ripening; migration from cheese edge to core led to a more homogeneous NaCl distribution after 12 weeks. As ripening time increased, cheese firmness decreased. Cheeses with reduced NaCl were less firm and more compressible. Cheeses produced with C2 were significantly firmer than those produced with C1; cheeses produced with C3 had higher firmness and compressibility. In NaCl reduced cheese, use of camel chymosin as coagulant resulted in significantly higher firmness than that given using bovine chymosin. Overall, cheese NaCl content is reducible without significant textural impact using well-defined starter cultures and camel chymosin.",
author = "Marije Akkerman and Lise S{\o}ndergaard and Lene Jespersen and Mia Ryssel and Alan Mackie and Larsen, {Nick N{\o}rreby} and Ulf Andersen and N{\o}rgaard, {Maria K{\"u}mpel} and L{\o}kke, {Mette Marie} and M{\o}ller, {Jean Robert} and Mielby, {Line Ahm} and Andersen, {Barbara Vad} and Ulla Kidmose and Marianne Hammersh{\o}j",
year = "2017",
doi = "10.1016/j.idairyj.2016.10.011",
language = "English",
volume = "70",
pages = "34--45",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening

AU - Akkerman, Marije

AU - Søndergaard, Lise

AU - Jespersen, Lene

AU - Ryssel, Mia

AU - Mackie, Alan

AU - Larsen, Nick Nørreby

AU - Andersen, Ulf

AU - Nørgaard, Maria Kümpel

AU - Løkke, Mette Marie

AU - Møller, Jean Robert

AU - Mielby, Line Ahm

AU - Andersen, Barbara Vad

AU - Kidmose, Ulla

AU - Hammershøj, Marianne

PY - 2017

Y1 - 2017

N2 - Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0-28 h), . dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1-12 weeks). Cheese NaCl levels ranged from <0.15 to 1.90% (w/w). NaCl distribution changed during ripening; migration from cheese edge to core led to a more homogeneous NaCl distribution after 12 weeks. As ripening time increased, cheese firmness decreased. Cheeses with reduced NaCl were less firm and more compressible. Cheeses produced with C2 were significantly firmer than those produced with C1; cheeses produced with C3 had higher firmness and compressibility. In NaCl reduced cheese, use of camel chymosin as coagulant resulted in significantly higher firmness than that given using bovine chymosin. Overall, cheese NaCl content is reducible without significant textural impact using well-defined starter cultures and camel chymosin.

AB - Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0-28 h), . dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1-12 weeks). Cheese NaCl levels ranged from <0.15 to 1.90% (w/w). NaCl distribution changed during ripening; migration from cheese edge to core led to a more homogeneous NaCl distribution after 12 weeks. As ripening time increased, cheese firmness decreased. Cheeses with reduced NaCl were less firm and more compressible. Cheeses produced with C2 were significantly firmer than those produced with C1; cheeses produced with C3 had higher firmness and compressibility. In NaCl reduced cheese, use of camel chymosin as coagulant resulted in significantly higher firmness than that given using bovine chymosin. Overall, cheese NaCl content is reducible without significant textural impact using well-defined starter cultures and camel chymosin.

U2 - 10.1016/j.idairyj.2016.10.011

DO - 10.1016/j.idairyj.2016.10.011

M3 - Journal article

AN - SCOPUS:85007488766

VL - 70

SP - 34

EP - 45

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -

ID: 176655579