Soft cheese

Soybean-Based Cheese. In tofu cheese manufacture, the soybeans are cooked to give soy milk, then formed into a curd using calcium sulfate, and pressed to give tofu. The tofu is inoculated y ctinomucor elegans fermented, salted, and aged to form sufu (soft cheese) (17). This product is widely used ia the Orient and is gaining acceptance ia the United States. 

In soft cheeses, such as Brie, Camembert, and Limburger, the following sulfur compounds were implicated 3-(methylthio)propanol, MT, DMS, DMDS, DMTS, dimethyl tetrasulfide, methyl ethyl disulfide, diethyl disulfide, 2,4-dithiapentane, 3-methylthio-2,4-dithiapentane, methional, 2,4,5-trithiahex-ane, 1,1-fe-methylmercaptodisulfide, methyl thioacetate (=methanethiol acetate), benzothiazole, methylthiobenzothiazole, methyl ethyl sulfonate, methyl methane thiosulfonate, thiophene 2-aldehyde, and H2S.34 Many of these were only present in small amounts Limburger cheese was notable for 13.2% of DMDS, 0.5% of methyl thioacetate, and 0.8% of DMTS. 

Aseptic and modified-atmosphere packing of soft cheese, fresh... 

Characterization of soft cheese proteolysis. Effect of cheese freezing on peptide formation during ripening... 

Chapman, H. R., Bines, V. E., Glover, F. A. and Skudder, P. J. 1974. Use of milk concentrated by ujtrafiltration for making hard cheese, soft cheese and yoghurt. J. Soc. Dairy Technol. 27, 151-155. 

Noomen, A. 1978. Activity of proteolytic enzymes in simulated soft cheeses (Meschanger type). 1. Activity of milk protease. Neth. Milk Dairy J. 32, 26-48. 

Decarboxylation 21 Malic acid to lactic acid (in wines) amino acids to amines (histamine and tyramine accumulate in soft cheeses because of surface growth of lorulopsis Candida and Debaryomvces kloeckera). 

Proteolysis C. lipolylica, T. splineaca Especially on soft cheese surfaces. 

Sampling.—The sample is taken by means of a tester, which is introduced in different parts of the cheese if this is a large one. With small cheeses, the whole of one or even more than one is taken, the dirt and rind being removed. Hard cheese is powdered by rasping, while soft cheese is pounded in a mortar. 

The ash may be used for the determination of the sodium chloride and for testing for heavy metals (especially copper and lead), barium and talc with soft cheeses, the two latter may arise by infiltration from the artificial layer coating the rind. 

Lamanna, R., Piscioneri, I., Romanelli, V., and Sharma, N. (2008). A preliminary study of soft cheese degradation in different packaging conditions by 1H NMR. Magn. Res on. Chem. 46, 828-831. 

Milesi, M. M., Candioti, M., and Hynes, E. (2007). Mini soft cheese as a simple model for biochemical studies in cheese-making and ripening. LWT-Food Sci. Technol. 40,1427-1433. 

Verdini, R. A., Zorrilla, S. E., and Rubiolo, A. C. (2004). Characterization of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions Effect of ripening time and sampling zone. Int. Dairy ]. 14, 445454. 

Soft cheese—Kiss feta, blue, Brie, and all soft cheeses good-bye. Listeria can linger in them even when pasteurized. This is a bacterium your adult system can handle, but it can be life-threateningtoafetus. 

Do not eat soft cheeses such as feta, Brie, Camembert, blue-veined cheeses, and Mexican-style cheeses such as queso bianco fresco. Hard pasteurized cheeses, cream cheese, and cottage cheese can all be safely consumed. 

During those first hold-your-breath months, I almost pretended I wasn t pregnant. I was petrified of getting attached to a pregnancy that might not stick. So I didn t alter my routine much. I ate decently, maybe tried to eat more protein and vegetables and less junk, and stayed away from the trifecta of prenatal no-no s fish, booze, and soft cheeses. And I remained pretty sedentary. 

Low-fat squeezable spreads and soft products (e.g., soft cheese, spreadable margarine) require a ratio of plastic stress to maximum stress of 0.95 to 1.0 (Kasapis, 2000). Typically around 15% of a high-dp fraction ( 25 dp) can be used in these products. Interestingly, the physical structure of the material does not develop immediately with formulation but requires 1 to 2 days of storage. 

Smith Palmer, A., Stewart, J. and Fyfe, L. (2001 )The potential application of plant essential oils as natural foods preservatives in soft cheese. Food Microbiology 1 8, 463-470. 

As already shown above, diffusion in a solid food, e.g. a soft cheese, occurs very slowly and as a consequence the equilibrium state is not reached during the storage time. For time t < t1/2 one calculates the penetration depth dF, of the odor compound in the food with Eq. (13-1). 

Gripon, J.-C. 1997. Flavor and texture in soft cheese. In Microbiology and Biochemistry of Cheese and Fermented Milk, 2nd edn (B.A. Law ed.), pp. 193-206, Blackie Academic and Professional, London. 

Yiscometry (using coaxial cylinder, cone and plate and vane rotational viscometers, and controlled stress capillary viscometers) can be used for soft cheeses. Lubricated squeezing flow rheometry is particularly useful for measuring cheese meltability. 

Sideline. The name "quark" comes from a sentence in Joyce s7 Finnegan Wake a free quark has never been isolated, but physicists have not looked in German grocery stores, where Quark is a well-known special soft cheese ... 

Here you find the pastes. Hazelnut paste is a dispersion of particles in a thick emulsion of two liquids, as is peanut butter. Jam is thickened by natural polymers. Soft cheese, butter and margarine are in the refrigerator these are complicated structures of fat crystals, oil, water and many other components. All these pastes have a yield stress that is low enough to let them be spread by a knife, but not so low that they run off bread. Users do find the cold butter a bit stiff and the jam a bit thin. As a developer you might want to improve these things. Bread - a solid foam - is a surprising structure when looked at it closely. Fresh bread is often too soft to cut easily. 

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