Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2018-12

AUTHORS

Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz

ABSTRACT

BACKGROUND: Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in cheese industry. METHODS: Effect of accelerated ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and accelerated ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of ripening. RESULTS: Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and accelerated ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in accelerated ripening were 0.55% and 0.62%. After accelerated ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After accelerated ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of accelerated ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in accelerated ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar. CONCLUSIONS: Results of this investigations showed that flavour profile buffalo cheddar subjected to accelerate ripening was similar to cow cheddar cheese. Accelerated ripening can be used for better utilization of buffalo milk in cheddar cheese industry. More... »

PAGES

228

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1186/s12944-018-0871-9

DOI

http://dx.doi.org/10.1186/s12944-018-0871-9

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1107365207

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30285870


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0908", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Food Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "University of Veterinary and Animal Sciences", 
          "id": "https://www.grid.ac/institutes/grid.412967.f", 
          "name": [
            "Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Batool", 
        "givenName": "Maryam", 
        "id": "sg:person.012672621362.38", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012672621362.38"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Veterinary and Animal Sciences", 
          "id": "https://www.grid.ac/institutes/grid.412967.f", 
          "name": [
            "Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Nadeem", 
        "givenName": "Muhammad", 
        "id": "sg:person.01263063312.43", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01263063312.43"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Government College University, Faisalabad", 
          "id": "https://www.grid.ac/institutes/grid.411786.d", 
          "name": [
            "Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Imran", 
        "givenName": "Muhammad", 
        "id": "sg:person.013450734200.35", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013450734200.35"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Veterinary and Animal Sciences", 
          "id": "https://www.grid.ac/institutes/grid.412967.f", 
          "name": [
            "Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Khan", 
        "givenName": "Imran Taj", 
        "id": "sg:person.013206331100.28", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013206331100.28"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Veterinary and Animal Sciences", 
          "id": "https://www.grid.ac/institutes/grid.412967.f", 
          "name": [
            "Department of Livestock Production, University of Veterinary and Animal Sciences, Lahore, Pakistan"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Bhatti", 
        "givenName": "Jalees Ahmad", 
        "id": "sg:person.0613221477.43", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0613221477.43"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Veterinary and Animal Sciences", 
          "id": "https://www.grid.ac/institutes/grid.412967.f", 
          "name": [
            "Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Ayaz", 
        "givenName": "Muhammad", 
        "id": "sg:person.013053517374.75", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013053517374.75"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "sg:pub.10.1007/s11746-014-2432-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1000714176", 
          "https://doi.org/10.1007/s11746-014-2432-3"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.lwt.2003.08.006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002513370"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.lwt.2003.08.006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002513370"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2006.02.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004381676"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1745-4514.2010.00517.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005165053"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1541-4337.2003.tb00021.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010709263"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.idairyj.2006.03.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012240339"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0950-3293(94)90052-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014901860"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0950-3293(94)90052-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014901860"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/jfpp.12501", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015014874"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0958-6946(95)00066-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016610539"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.idairyj.2007.01.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020839828"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/10942912.2013.814666", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025189399"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1101/gr.209601", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025561501"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1574-6968.2002.tb11397.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028810224"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1574-6968.2002.tb11397.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028810224"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/lipi.19970990510", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030725925"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3923/pjn.2010.1192.1197", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032549730"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1471-0307.2004.00147.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034542036"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2007.04.021", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035451575"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf01029151", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040702389", 
          "https://doi.org/10.1007/bf01029151"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0958-6946(93)90025-u", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050214702"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0958-6946(93)90025-u", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050214702"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1471-0307.2009.00509.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050911311"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1471-0307.2009.00509.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050911311"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/jfpp.12036", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051868688"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.4172/2155-9600.1000230", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052315485"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0022029902005915", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053947477"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0022029902005915", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053947477"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf00018a005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055892302"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1051/lait:2000127", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1057023716"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1051/lait:2003003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1057023867"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.15567/mljekarstvo.2016.0303", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1067900826"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.5539/jfr.v5n3p85", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1072962112"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3168/jds.s0022-0302(00)75013-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1074672527"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1076587241", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3168/jds.s0022-0302(04)70019-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1076882932"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/ajcn/86.3.790", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1077478547"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/047167849x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1109491740"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1109491740", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1109491740", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1109491740", 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2018-12", 
    "datePublishedReg": "2018-12-01", 
    "description": "BACKGROUND: Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in cheese industry.\nMETHODS: Effect of accelerated ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and accelerated ripening (4\u00a0\u00b0C and 12\u00a0\u00b0C) for a period of 120\u00a0days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120\u00a0days of ripening.\nRESULTS: Fatty acid profile of cow and buffalo cheddar in conventional (120\u00a0days old) and accelerated ripening were different from each other (p\u2009<\u20090.05). Free fatty acids in 120\u00a0days old buffalo and control cheddar, in accelerated ripening were 0.55% and 0.62%. After accelerated ripening, cholesterol in buffalo and control cheddars were 16 and 72\u00a0mg/100\u00a0g. After accelerated ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845\u00a0ppm. At the end of accelerated ripening (120\u00a0days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015\u00a0ppm. Total antioxidant capacity of control cow and buffalo cheddar in accelerated ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120\u00a0days old buffalo cheddar was not different from cow cheddar.\nCONCLUSIONS: Results of this investigations showed that flavour profile buffalo cheddar subjected to accelerate ripening was similar to cow cheddar cheese. Accelerated ripening can be used for better utilization of buffalo milk in cheddar cheese industry.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1186/s12944-018-0871-9", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": true, 
    "isPartOf": [
      {
        "id": "sg:journal.1031029", 
        "issn": [
          "1476-511X"
        ], 
        "name": "Lipids in Health and Disease", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "1", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "17"
      }
    ], 
    "name": "Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening", 
    "pagination": "228", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "abc3ff72109ba8e38cc7ca8a2e9e1aeb7e1154beed0d96c713667907182b51f9"
        ]
      }, 
      {
        "name": "pubmed_id", 
        "type": "PropertyValue", 
        "value": [
          "30285870"
        ]
      }, 
      {
        "name": "nlm_unique_id", 
        "type": "PropertyValue", 
        "value": [
          "101147696"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1186/s12944-018-0871-9"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1107365207"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1186/s12944-018-0871-9", 
      "https://app.dimensions.ai/details/publication/pub.1107365207"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T22:48", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8690_00000605.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://link.springer.com/10.1186%2Fs12944-018-0871-9"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1186/s12944-018-0871-9'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1186/s12944-018-0871-9'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1186/s12944-018-0871-9'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1186/s12944-018-0871-9'


 

This table displays all metadata directly associated to this object as RDF triples.

209 TRIPLES      21 PREDICATES      63 URIs      21 LITERALS      9 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1186/s12944-018-0871-9 schema:about anzsrc-for:09
2 anzsrc-for:0908
3 schema:author N0d7a5fd865a64c3f8729eb329f4fb018
4 schema:citation sg:pub.10.1007/bf01029151
5 sg:pub.10.1007/s11746-014-2432-3
6 https://app.dimensions.ai/details/publication/pub.1076587241
7 https://app.dimensions.ai/details/publication/pub.1109491740
8 https://doi.org/10.1002/047167849x
9 https://doi.org/10.1002/lipi.19970990510
10 https://doi.org/10.1016/0950-3293(94)90052-3
11 https://doi.org/10.1016/0958-6946(93)90025-u
12 https://doi.org/10.1016/0958-6946(95)00066-6
13 https://doi.org/10.1016/j.foodchem.2006.02.003
14 https://doi.org/10.1016/j.foodchem.2007.04.021
15 https://doi.org/10.1016/j.idairyj.2006.03.001
16 https://doi.org/10.1016/j.idairyj.2007.01.002
17 https://doi.org/10.1016/j.lwt.2003.08.006
18 https://doi.org/10.1017/s0022029902005915
19 https://doi.org/10.1021/jf00018a005
20 https://doi.org/10.1051/lait:2000127
21 https://doi.org/10.1051/lait:2003003
22 https://doi.org/10.1080/10942912.2013.814666
23 https://doi.org/10.1093/ajcn/86.3.790
24 https://doi.org/10.1101/gr.209601
25 https://doi.org/10.1111/j.1471-0307.2004.00147.x
26 https://doi.org/10.1111/j.1471-0307.2009.00509.x
27 https://doi.org/10.1111/j.1541-4337.2003.tb00021.x
28 https://doi.org/10.1111/j.1574-6968.2002.tb11397.x
29 https://doi.org/10.1111/j.1745-4514.2010.00517.x
30 https://doi.org/10.1111/jfpp.12036
31 https://doi.org/10.1111/jfpp.12501
32 https://doi.org/10.15567/mljekarstvo.2016.0303
33 https://doi.org/10.3168/jds.s0022-0302(00)75013-2
34 https://doi.org/10.3168/jds.s0022-0302(04)70019-3
35 https://doi.org/10.3923/pjn.2010.1192.1197
36 https://doi.org/10.4172/2155-9600.1000230
37 https://doi.org/10.5539/jfr.v5n3p85
38 schema:datePublished 2018-12
39 schema:datePublishedReg 2018-12-01
40 schema:description BACKGROUND: Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in cheese industry. METHODS: Effect of accelerated ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and accelerated ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of ripening. RESULTS: Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and accelerated ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in accelerated ripening were 0.55% and 0.62%. After accelerated ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After accelerated ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of accelerated ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in accelerated ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar. CONCLUSIONS: Results of this investigations showed that flavour profile buffalo cheddar subjected to accelerate ripening was similar to cow cheddar cheese. Accelerated ripening can be used for better utilization of buffalo milk in cheddar cheese industry.
41 schema:genre research_article
42 schema:inLanguage en
43 schema:isAccessibleForFree true
44 schema:isPartOf N0f84fcb00b0e49798511254361d41b7f
45 Nc661da1df602462b84c03a5749862cc2
46 sg:journal.1031029
47 schema:name Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening
48 schema:pagination 228
49 schema:productId N208afc71f1554c3aadb86ce15f1e4141
50 N9bfebb946eaa470a93c4071414d39a53
51 Nad8620b86fbc43f8b3be4b6e4327951b
52 Nce6a441d6bc3488da0cc70663a59d7e3
53 Ndc0aa92c4e0b46c5b7d90e44714e415a
54 schema:sameAs https://app.dimensions.ai/details/publication/pub.1107365207
55 https://doi.org/10.1186/s12944-018-0871-9
56 schema:sdDatePublished 2019-04-10T22:48
57 schema:sdLicense https://scigraph.springernature.com/explorer/license/
58 schema:sdPublisher Nb7e176043d3247ae9e2a1dd96dc894c3
59 schema:url https://link.springer.com/10.1186%2Fs12944-018-0871-9
60 sgo:license sg:explorer/license/
61 sgo:sdDataset articles
62 rdf:type schema:ScholarlyArticle
63 N0d7a5fd865a64c3f8729eb329f4fb018 rdf:first sg:person.012672621362.38
64 rdf:rest Nb202075e990a4ec1aa410fae324677cd
65 N0f84fcb00b0e49798511254361d41b7f schema:volumeNumber 17
66 rdf:type schema:PublicationVolume
67 N13c089c55cdf451f90f05ff405e2d7d4 rdf:first sg:person.0613221477.43
68 rdf:rest N739809da0c184d59a4425404fbcbf082
69 N208afc71f1554c3aadb86ce15f1e4141 schema:name pubmed_id
70 schema:value 30285870
71 rdf:type schema:PropertyValue
72 N4fb0d985fa4b41188cb76f85cf8772bc rdf:first sg:person.013206331100.28
73 rdf:rest N13c089c55cdf451f90f05ff405e2d7d4
74 N739809da0c184d59a4425404fbcbf082 rdf:first sg:person.013053517374.75
75 rdf:rest rdf:nil
76 N95bf971bd41642ccb3e5f72f53268035 rdf:first sg:person.013450734200.35
77 rdf:rest N4fb0d985fa4b41188cb76f85cf8772bc
78 N9bfebb946eaa470a93c4071414d39a53 schema:name doi
79 schema:value 10.1186/s12944-018-0871-9
80 rdf:type schema:PropertyValue
81 Nad8620b86fbc43f8b3be4b6e4327951b schema:name dimensions_id
82 schema:value pub.1107365207
83 rdf:type schema:PropertyValue
84 Nb202075e990a4ec1aa410fae324677cd rdf:first sg:person.01263063312.43
85 rdf:rest N95bf971bd41642ccb3e5f72f53268035
86 Nb7e176043d3247ae9e2a1dd96dc894c3 schema:name Springer Nature - SN SciGraph project
87 rdf:type schema:Organization
88 Nc661da1df602462b84c03a5749862cc2 schema:issueNumber 1
89 rdf:type schema:PublicationIssue
90 Nce6a441d6bc3488da0cc70663a59d7e3 schema:name readcube_id
91 schema:value abc3ff72109ba8e38cc7ca8a2e9e1aeb7e1154beed0d96c713667907182b51f9
92 rdf:type schema:PropertyValue
93 Ndc0aa92c4e0b46c5b7d90e44714e415a schema:name nlm_unique_id
94 schema:value 101147696
95 rdf:type schema:PropertyValue
96 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
97 schema:name Engineering
98 rdf:type schema:DefinedTerm
99 anzsrc-for:0908 schema:inDefinedTermSet anzsrc-for:
100 schema:name Food Sciences
101 rdf:type schema:DefinedTerm
102 sg:journal.1031029 schema:issn 1476-511X
103 schema:name Lipids in Health and Disease
104 rdf:type schema:Periodical
105 sg:person.01263063312.43 schema:affiliation https://www.grid.ac/institutes/grid.412967.f
106 schema:familyName Nadeem
107 schema:givenName Muhammad
108 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01263063312.43
109 rdf:type schema:Person
110 sg:person.012672621362.38 schema:affiliation https://www.grid.ac/institutes/grid.412967.f
111 schema:familyName Batool
112 schema:givenName Maryam
113 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012672621362.38
114 rdf:type schema:Person
115 sg:person.013053517374.75 schema:affiliation https://www.grid.ac/institutes/grid.412967.f
116 schema:familyName Ayaz
117 schema:givenName Muhammad
118 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013053517374.75
119 rdf:type schema:Person
120 sg:person.013206331100.28 schema:affiliation https://www.grid.ac/institutes/grid.412967.f
121 schema:familyName Khan
122 schema:givenName Imran Taj
123 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013206331100.28
124 rdf:type schema:Person
125 sg:person.013450734200.35 schema:affiliation https://www.grid.ac/institutes/grid.411786.d
126 schema:familyName Imran
127 schema:givenName Muhammad
128 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013450734200.35
129 rdf:type schema:Person
130 sg:person.0613221477.43 schema:affiliation https://www.grid.ac/institutes/grid.412967.f
131 schema:familyName Bhatti
132 schema:givenName Jalees Ahmad
133 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0613221477.43
134 rdf:type schema:Person
135 sg:pub.10.1007/bf01029151 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040702389
136 https://doi.org/10.1007/bf01029151
137 rdf:type schema:CreativeWork
138 sg:pub.10.1007/s11746-014-2432-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000714176
139 https://doi.org/10.1007/s11746-014-2432-3
140 rdf:type schema:CreativeWork
141 https://app.dimensions.ai/details/publication/pub.1076587241 schema:CreativeWork
142 https://app.dimensions.ai/details/publication/pub.1109491740 schema:CreativeWork
143 https://doi.org/10.1002/047167849x schema:sameAs https://app.dimensions.ai/details/publication/pub.1109491740
144 rdf:type schema:CreativeWork
145 https://doi.org/10.1002/lipi.19970990510 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030725925
146 rdf:type schema:CreativeWork
147 https://doi.org/10.1016/0950-3293(94)90052-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014901860
148 rdf:type schema:CreativeWork
149 https://doi.org/10.1016/0958-6946(93)90025-u schema:sameAs https://app.dimensions.ai/details/publication/pub.1050214702
150 rdf:type schema:CreativeWork
151 https://doi.org/10.1016/0958-6946(95)00066-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016610539
152 rdf:type schema:CreativeWork
153 https://doi.org/10.1016/j.foodchem.2006.02.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004381676
154 rdf:type schema:CreativeWork
155 https://doi.org/10.1016/j.foodchem.2007.04.021 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035451575
156 rdf:type schema:CreativeWork
157 https://doi.org/10.1016/j.idairyj.2006.03.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012240339
158 rdf:type schema:CreativeWork
159 https://doi.org/10.1016/j.idairyj.2007.01.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1020839828
160 rdf:type schema:CreativeWork
161 https://doi.org/10.1016/j.lwt.2003.08.006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002513370
162 rdf:type schema:CreativeWork
163 https://doi.org/10.1017/s0022029902005915 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053947477
164 rdf:type schema:CreativeWork
165 https://doi.org/10.1021/jf00018a005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055892302
166 rdf:type schema:CreativeWork
167 https://doi.org/10.1051/lait:2000127 schema:sameAs https://app.dimensions.ai/details/publication/pub.1057023716
168 rdf:type schema:CreativeWork
169 https://doi.org/10.1051/lait:2003003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1057023867
170 rdf:type schema:CreativeWork
171 https://doi.org/10.1080/10942912.2013.814666 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025189399
172 rdf:type schema:CreativeWork
173 https://doi.org/10.1093/ajcn/86.3.790 schema:sameAs https://app.dimensions.ai/details/publication/pub.1077478547
174 rdf:type schema:CreativeWork
175 https://doi.org/10.1101/gr.209601 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025561501
176 rdf:type schema:CreativeWork
177 https://doi.org/10.1111/j.1471-0307.2004.00147.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1034542036
178 rdf:type schema:CreativeWork
179 https://doi.org/10.1111/j.1471-0307.2009.00509.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1050911311
180 rdf:type schema:CreativeWork
181 https://doi.org/10.1111/j.1541-4337.2003.tb00021.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1010709263
182 rdf:type schema:CreativeWork
183 https://doi.org/10.1111/j.1574-6968.2002.tb11397.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1028810224
184 rdf:type schema:CreativeWork
185 https://doi.org/10.1111/j.1745-4514.2010.00517.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1005165053
186 rdf:type schema:CreativeWork
187 https://doi.org/10.1111/jfpp.12036 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051868688
188 rdf:type schema:CreativeWork
189 https://doi.org/10.1111/jfpp.12501 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015014874
190 rdf:type schema:CreativeWork
191 https://doi.org/10.15567/mljekarstvo.2016.0303 schema:sameAs https://app.dimensions.ai/details/publication/pub.1067900826
192 rdf:type schema:CreativeWork
193 https://doi.org/10.3168/jds.s0022-0302(00)75013-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1074672527
194 rdf:type schema:CreativeWork
195 https://doi.org/10.3168/jds.s0022-0302(04)70019-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1076882932
196 rdf:type schema:CreativeWork
197 https://doi.org/10.3923/pjn.2010.1192.1197 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032549730
198 rdf:type schema:CreativeWork
199 https://doi.org/10.4172/2155-9600.1000230 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052315485
200 rdf:type schema:CreativeWork
201 https://doi.org/10.5539/jfr.v5n3p85 schema:sameAs https://app.dimensions.ai/details/publication/pub.1072962112
202 rdf:type schema:CreativeWork
203 https://www.grid.ac/institutes/grid.411786.d schema:alternateName Government College University, Faisalabad
204 schema:name Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
205 rdf:type schema:Organization
206 https://www.grid.ac/institutes/grid.412967.f schema:alternateName University of Veterinary and Animal Sciences
207 schema:name Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
208 Department of Livestock Production, University of Veterinary and Animal Sciences, Lahore, Pakistan
209 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...