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CURING INDEX: A NEW MEANS FOR OBSERVING THE PROTEOLYSIS OF HARD RIPENED CHEESE BY CRYOSCOPY.

L'INDICE D'AFFINAGE : UN NOUVEAU MOYEN DE SUIVRE LA PROTEOLYSE DES FROMAGES A PATE CUITE PAR CRYOSCOPIE.

Author(s) : COURROYE M.

Type of article: Article

Summary

DESCRIPTION OF A METHOD SUGGESTED FOR THE MEASUREMENT OF PROTEOLYSIS DEVELOPMENT DURING CURING, IN ORDER TO REPLACE CONVENTIONAL ANALYSES AND TO MAKE CONTROL DURING CURING SIMPLER AND LESS EXPENSIVE. THE METHOD IS BASED ON THE SIMPLE MEASUREMENT OF THE DECREASE IN THE FREEZING TEMPERATURE OF CHEESE SOLUTIONS OBTAINED WITH A DEFINITE PROTOCOL. THE RESULTS OF STATISTICAL STUDIES OF CORRELATIONS BETWEEN THE < CURING INDEX > PROPOSED AND THE TITRATIONS USED CONVENTIONALLY ARE SUMMARIZED,THUS JUSTIFYING THE VALIDITY OF THE METHOD ON EMMENTAL SAMPLES FROM 54 SOURCES. THE DEVELOPMENT OF THE INDEX DURING CURING AND THE POSSIBLE GENERALIZATION OF THE USE OF THE CURING INDEX FOR OTHER TYPES OF CHEESE ARE COMMENTED UPON. J.R.

Details

  • Original title: L'INDICE D'AFFINAGE : UN NOUVEAU MOYEN DE SUIVRE LA PROTEOLYSE DES FROMAGES A PATE CUITE PAR CRYOSCOPIE.
  • Record ID : 1988-0218
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 104 - n. 3
  • Publication date: 1987/03
  • Document available for consultation in the library of the IIR headquarters only.

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