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| Articles
by
Arnold Reps |
Total Records (
4 ) for
Arnold Reps |
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Arnold Reps
,
Lucjan Jedrychowski
,
Jan Tomasik
and
Krystyna Wisniewska
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"Delvocid" (Gist Brocades nv.) a preparation containing the natamycin, a substance used in the therapeutics, is used in cheese making to protect a cheese surface against mould development. This preparation is added either to polyvinyl acetate (PVA) used for cheese coating or as an aqueous suspension in which cheese is immersed before the ripening. The natamycin content in the outer layer of cheese was determinated by a spectrophotometric method. During maturation of cheese coated with natamycin-containing polyvinyl acetate, the natamycin did not migrate into the cheese. The natamycine concentration in cheeses that had been immersed in an aqueous solution of natamycin was considerably higher than that in PVA-coated cheeses and was related to the type of cheese, concentration of the "Delvocid" preparation, the length of time for which the cheese was held in solution. |
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Arnold Reps
,
Krystyna Wisniewska
,
Irmina Jarmul
and
Anna Brakoniecka-Sikorska
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Kortowski cheese (Műnster
type) was salted for 100, 75, 50 and 25% of their standard salting time,
which is 48 hours. Cheese after 3 weeks of ripening and cheese immediately
after salting were stored for 6 and 12 months at -27°C. Cheese
of lower salting level ripened faster, both after salting and after
frozen storage. The process of protein degradation occurred during frozen
storage of ripe cheeses. The content of N-amino acid in ripe cheese
after frozen storage and in cheese ripening after storage was almost
twice as high as in the cheese that ripened after salting. Separations
on Sephadex gel confirm the process of protein degradation during frozen
storage of cheese. The conducted research indicated that frozen storage
is recommended for Kortowski cheese of reduced salt content and the
most favourable solution is to conduct the process of cheese ripening
after thawing. |
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Arnold Reps
,
Lucjan Jedrychowski1
,
Krystyna Wisniewska
and
Agnieszka Jankowska
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Studies were carried out
to determine the suitability of a coagulating preparation, Rhizomucor
proteinase, obtained from Rhizomucor miehei for production of Camembert,
Edam and Cheddar cheeses. While analyzing the cheese-making process,
it was found that the obtained preparation could be used in the production
of high quality cheeses without the need for changing the established
technological parameters. In cheeses produced with Rhizomucor proteinase,
proteolysis and lipolysis was more intense than in renin cheeses - which
has a beneficial effect on cheese sensory properties. Lower utilization
of milk nitrogen compounds and fat encourages further studies into the
application of the obtained preparation in combination with other coagulating
enzymes. |
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Magdalena Kuzmicka
,
Krystyna Wisniewska
and
Arnold Reps
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Pressurization is a modern method of food processing and preservation. This paper discusses the effect of high pressure (200 and 400 MPa) on the microflora of ripening cheese. Cheese with a different ripening degree was subjected to a microbiological analysis which involved determination of the total bacteria count as well as the numbers of lactic streptococci, coli group bacteria, Clostridium, Listeria and Salmonella. After pressurization at 400 MPa, the number of lactic streptococci and total bacteria count decreased by 2-4 orders of magnitude. The high pressure did not result in the inactivation of technologically-undesirable bacteria. |
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