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Abdul Manab - One of the best experts on this subject based on the ideXlab platform.
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the effect of antimicrobial addition to protein whey based edible film on the Gouda Cheese physical quality during ripening
Jurnal Teknologi Pertanian, 2013Co-Authors: Ria Dewi Andriani, Manik Eirry Sawitri, Khothibul Umam Al Awwaly, Abdul ManabAbstract:The objective of this study was to identify the effect of the addition of antimicrobial agent (benzoic and propionic acid) to protein whey based edible film on the Gouda Cheese physical quality during ripening. The functional properties of Gouda Cheese was analyzed, including colour, texture and microstructure. The results revealed that the addition of benzoic and propionic acid gave significant effect statistically (p 0.05) on texture, brightness (L*) and redness (a*) of Gouda Cheese. The results also showed that ripening time significantly affected (p<0.05) on texture and brightness (L*) of Gouda Cheese, but did not affect on redness (a*) and yellowness (b*). Microstructure of Gouda Cheese with the addition of benzoic acid indicated that the dispersion of fat globules was more uniform, meanwhile the dispersion of matrix protein was more uniform with the addition of propionic acid. Generally, microstructure of Gouda Cheese showed that the dispersion of fat globules and matrix protein was more uniform in four months ripening time. Keywords: Edible Film, Protein Whey, Gouda Cheese, Antimicrobial agent
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The Effect of Antimicrobial Addition to Protein Whey Based Edible Film on the Gouda Cheese Physical Quality During Ripening
2013Co-Authors: Ria Dewi Andriani, Manik Eirry Sawitri, Khothibul Umam Al Awwaly, Abdul ManabAbstract:The objective of this study was to identify the effect of the addition of antimicrobial agent (benzoic and propionic acid) to protein whey based edible film on the Gouda Cheese physical quality during ripening. The functional properties of Gouda Cheese was analyzed, including colour, texture and microstructure. The results revealed that the addition of benzoic and propionic acid gave significant effect statistically (p 0.05) on texture, brightness (L*) and redness (a*) of Gouda Cheese. The results also showed that ripening time significantly affected (p
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PENGARUH PENAMBAHAN BAHAN ANTIMIKROBIAL PADA EDIBLE FILM PROTEIN WHEY TERHADAP KUALITAS FISIK KEJU Gouda SELAMA PEMERAMAN The Effect of Antimicrobial Addition to Protein Whey Based Edible Film on the Gouda Cheese Physical Quality During Ripening
2013Co-Authors: Ria Dewi Andriani, Manik Eirry Sawitri, Khothibul Umam Al Awwaly, Abdul ManabAbstract:The objective of this study was to identify the effect of the addition of antimicrobial agent (benzoic and propionic acid) to protein whey based edible film on the Gouda Cheese physical quality during ripening. The functional properties of Gouda Cheese was analyzed, including colour, texture and microstructure. The results revealed that the addition of benzoic and propionic acid gave significant effect statistically (p 0.05) on texture, brightness (L*) and redness (a*) of Gouda Cheese. The results also showed that ripening time significantly affected (p
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The Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese
2009Co-Authors: Abdul ManabAbstract:The purpose of this research was to study effect of using whey protein edible film contained benzoic and propionic acid on coliform and E. coli of Gouda Cheese during 4 weeks ripening. The result showed that the effect of using benzoic and propionic acid in the application of whey protein edible film at Gouda Cheese on the number microorganisms ( TPC, Coliform, Escherichia coli) wasn’t significant (P>0,05). During Gouda Cheese ripening at first month (0 until 4 weeks) there were significant decrease of microorganisms. Benzoic acid was found more effectively decreased the growth of TPC and Escherichia coli, i.e. : 6.5 x 104 cfu/gram to 0.1 x 104 cfu/gram for TPC, and 6.8 x 103 cfu/gram to 0.05x 103 cfu/gram for Escherichia coli. While propionic acid decreased the growth of coliform more effectively, i.e. : 1.9 x 103 cfu/gram to 0.13 x 103 cfu/gram for Coliform. Keywords : Benzoic acid, Propionic acid, whey protein edible film, Gouda Cheese
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pengaruh pelapisan lesitin dalam aplikasi edible film protein whey pada keju Gouda ditinjau dari aktifitas air sifat adhesi dan mikrostrukturnya influence of lechitine coating in edible film of whey protein application at Gouda Cheese evaluated from
2009Co-Authors: Manik Eirry Sawitri, Abdul ManabAbstract:The aim of this research was to find out the best treatment for the lechitin coating evaluated from water activity, adhesion and microstructure of Gouda Cheese surface. Result of the research showed that treatment of lechitin coating at different concentration gave a significant effect ( P<0.05) on water activity of Gouda Cheese (0.484±0.0415 0.504±0.0408) and didn t give a significant effect on adhesion (2.470±0.0332 2.493±0.0310) edible film of whey protein. Microstructure of Gouda Cheese surface showed different picture at every treatment, it was shown with colour indicator at edible film of whey protein. Lechitin 0.6% more able to improve adhesion edible film of whey protein and coating coverage at surface of Gouda Cheese, so that Aw of Gouda Cheese can inhibit bacteria, mould and yeast growth.
André Huyghebaert - One of the best experts on this subject based on the ideXlab platform.
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rheological properties of high pressure treated Gouda Cheese
International Dairy Journal, 2000Co-Authors: Winy Messens, Koen Dewettinck, J Arevalo, Davy Van De Walle, André HuyghebaertAbstract:Abstract The rheological properties of high-pressure-treated (50–400 MPa, 1 h) and untreated Gouda Cheese were compared. Immediately after pressure release, oscillation measurements gave lower storage and loss moduli from 50 MPa onwards. Simultaneously, tan δ was higher, indicating a relatively less solid-like behaviour of the pressurized samples. Creep measurements showed that samples treated at 400 MPa got less rigid, less solid-like, and more viscoelastic; from 50 MPa onwards, the samples had less resistance to flow at longer times. Texture profile analysis revealed that samples treated at 225 and 400 MPa showed no macroscopical breakage. Relaxation measurements gave a higher level of stress decay at long relaxation times and a higher rate at which the stress relaxes. During further ripening after pressure release, differences between pressure-treated and untreated samples became smaller. At 42 days of ripening, any or only a slight difference could still be observed. Dissolution experiments showed that hydrophobic interactions in Gouda Cheese were weakened by pressure treatment. This possibly led to structural changes of the paracasein network causing the rheological property changes. These pressure effects on proteins in Gouda Cheese are possibly reversible as hydrophobic interactions and rheological properties were restored during ripening.
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proteolysis of high pressure treated Gouda Cheese
International Dairy Journal, 1999Co-Authors: Winy Messens, Koen Dewettinck, Juncal Estepargarcia, André HuyghebaertAbstract:Abstract The possibility of accelerating Gouda Cheese ripening by high-pressure treatment (50–400 MPa, 20–100 min) was investigated by comparison of different indices for Cheese ripening with these of unpressurized Cheese for up to 42 d ripening. Increasing the pressure and holding time led to an increase in the pH-shift, that is the difference between the pH of pressurized and unpressurized Cheese. Pressure treatment did not influence the pH 4.6-soluble N, phosphotungstic acid soluble N or free amino acid content. Also, no consistent differences in SDS-PAGE profiles were observed between Cheeses that were pressurized and those that were not. Hence, the proteolysis by chymosin and plasmin, and the proteinase/peptidase system of the starter was not influenced by pressure treatment of Gouda Cheese, under the conditions specified. Moreover, the use of a holding time of 3 d at 50 MPa did not lead to accelerated Gouda Cheese ripening.
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Transport of sodium chloride and water in Gouda Cheese as affected by high-pressure brining
International Dairy Journal, 1999Co-Authors: Winy Messens, Koen Dewettinck, André HuyghebaertAbstract:The possibility of accelerating Gouda Cheese brining by high-pressure treatment (100-500 MPa, 15-130 min) was investigated by comparison of the salt uptake of pressure-brined and nonpressure-brined Gouda Cheese cylinders (~ 8 g). The total amount of salt taken up by the cylinders was proportional to the square root of the brining time and was not influenced by pressure brining. In contrast, the water loss of the Cheese cylinders was reduced by pressure brining at pressures above 200-300 MPa. No additional effect of a three-cycle process at 400 MPa was noticed on the salt uptake and water loss of the Cheese cylinders. Moreover, the salt and water profiles of Cheese (~1.5 kg) brined for 24 h at 0.1 and 400 MPa were unaffected by high pressure. It was concluded that the salt uptake and salt diffusion cannot be accelerated by high-pressure brining, under the conditions specified.
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proteolysis and viscoelastic properties of high pressure treated Gouda Cheese
ADVANCES IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY, 1999Co-Authors: Winy Messens, Koen Dewettinck, J Arevalo, André HuyghebaertAbstract:The proteolysis and viscoelastic properties of high pressure treated Gouda Cheese were studied during ripening (0–42 d) using pressures from 50 to 400 MPa and holding times from 20 to 100 min. The proteolysis by chymosin and plasmin, and the proteinase/peptidase system of the starter, were not influenced by pressure treatment of Gouda Cheese. By pressure treatment, the Cheese got less rigid, less solid-like, more viscoelastic and had less resistance to flow at longer times. However, after 42 d of ripening, no significant differences could still be observed between pressurised and unpressurised Gouda Cheese.
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high pressure brining of Gouda Cheese and its effect on the Cheese serum
Lwt - Food Science and Technology, 1998Co-Authors: Winy Messens, Koen Dewettinck, J Van Camp, André HuyghebaertAbstract:Abstract The pH and UREA-PAGE densitograms of Gouda Cheese that was high-pressure processed during the brining period for 30 min at pressures ranging from 100–400 MPa, were followed during 3 wk of ripening. From 200 MPa, the pressure brining led to a higher pH in the Cheeses in comparison to those brined at atmospheric pressure. During the ripening period, the pH-shift, that is, the difference between the pH of unpressurized and pressurized Cheese at the same ripening stage, became smaller, finally reaching zero. UREA-PAGE densitograms indicated that the hydrolysis of β-casein by plasmin is accelerated by pressure brining. After 1 and 14 d of ripening, the Cheese serum was pressed from the Cheeses brined at 0.1 and 300 MPa. The pH-shift as observed in the Cheese was also found in the serum. Pressure brining led to a higher dry matter content in the serum, which was due to both a higher nonprotein and protein nitrogen content. Pressure brining also caused disruption of the paracasein network yielding more proteins, particularly β-casein and peptides in the serum.
Kyung Bin Song - One of the best experts on this subject based on the ideXlab platform.
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Application of a puffer fish skin gelatin film containing Moringa oleifera Lam. leaf extract to the packaging of Gouda Cheese
Journal of Food Science and Technology, 2016Co-Authors: Hyun Ju Yang, Kyung Bin SongAbstract:This study aims to develop a puffer fish skin gelatin (PSG) film that contains Moringa oleifera Lam. leaf extract (ME) as a new biodegradable film. With the increase in ME concentration, the tensile strength and elongation at break of the PSG film increased, whereas the oxygen permeability and water vapor permeability decreased. In addition, the PSG film with ME exhibited antimicrobial activity against Listeria monocytogenes and antioxidant activity. To apply the ME-containing PSG film to food packaging, Gouda Cheese was wrapped with the ME-containing PSG film. During storage, the Cheese packaging with the ME-containing PSG film effectively inhibited the microbial growth and retarded the lipid oxidation of Cheese compared with the control sample. Thus, the ME-containing PSG film can be used as an antimicrobial and antioxidative packaging material to improve the quality of food products.
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Application of a puffer fish skin gelatin film containing Moringa oleifera Lam. leaf extract to the packaging of Gouda Cheese
Journal of Food Science and Technology, 2016Co-Authors: Ka-yeon Lee, Hyun Ju Yang, Kyung Bin SongAbstract:This study aims to develop a puffer fish skin gelatin (PSG) film that contains Moringa oleifera Lam. leaf extract (ME) as a new biodegradable film. With the increase in ME concentration, the tensile strength and elongation at break of the PSG film increased, whereas the oxygen permeability and water vapor permeability decreased. In addition, the PSG film with ME exhibited antimicrobial activity against Listeria monocytogenes and antioxidant activity. To apply the ME-containing PSG film to food packaging, Gouda Cheese was wrapped with the ME-containing PSG film. During storage, the Cheese packaging with the ME-containing PSG film effectively inhibited the microbial growth and retarded the lipid oxidation of Cheese compared with the control sample. Thus, the ME-containing PSG film can be used as an antimicrobial and antioxidative packaging material to improve the quality of food products. © 2016, Association of Food Scientists & Technologists (India).
Winy Messens - One of the best experts on this subject based on the ideXlab platform.
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effects of high pressure treatment on fermentation processes during ripening of Gouda Cheese
High Pressure Research, 2000Co-Authors: P Butz, Winy Messens, Avelina Fernandez, Wd Koller, B TauscherAbstract:Abstract High pressures ranging 50 to 400 MPa were applied to Gouda Cheese cylinders and evolution of the volatile fraction was followed during three weeks. No new volatiles were recovered after simultaneous distillation-extraction, but some effects of high pressure on the fermentation processes were observed. Thus butyric acid and acetoin were found in lower concentrations after ripening of pressurized samples. Nevertheless differences in the volatile profile were not large enough to suggest an effect of high pressure on the acceleration of Gouda Cheese ripening.
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rheological properties of high pressure treated Gouda Cheese
International Dairy Journal, 2000Co-Authors: Winy Messens, Koen Dewettinck, J Arevalo, Davy Van De Walle, André HuyghebaertAbstract:Abstract The rheological properties of high-pressure-treated (50–400 MPa, 1 h) and untreated Gouda Cheese were compared. Immediately after pressure release, oscillation measurements gave lower storage and loss moduli from 50 MPa onwards. Simultaneously, tan δ was higher, indicating a relatively less solid-like behaviour of the pressurized samples. Creep measurements showed that samples treated at 400 MPa got less rigid, less solid-like, and more viscoelastic; from 50 MPa onwards, the samples had less resistance to flow at longer times. Texture profile analysis revealed that samples treated at 225 and 400 MPa showed no macroscopical breakage. Relaxation measurements gave a higher level of stress decay at long relaxation times and a higher rate at which the stress relaxes. During further ripening after pressure release, differences between pressure-treated and untreated samples became smaller. At 42 days of ripening, any or only a slight difference could still be observed. Dissolution experiments showed that hydrophobic interactions in Gouda Cheese were weakened by pressure treatment. This possibly led to structural changes of the paracasein network causing the rheological property changes. These pressure effects on proteins in Gouda Cheese are possibly reversible as hydrophobic interactions and rheological properties were restored during ripening.
-
proteolysis of high pressure treated Gouda Cheese
International Dairy Journal, 1999Co-Authors: Winy Messens, Koen Dewettinck, Juncal Estepargarcia, André HuyghebaertAbstract:Abstract The possibility of accelerating Gouda Cheese ripening by high-pressure treatment (50–400 MPa, 20–100 min) was investigated by comparison of different indices for Cheese ripening with these of unpressurized Cheese for up to 42 d ripening. Increasing the pressure and holding time led to an increase in the pH-shift, that is the difference between the pH of pressurized and unpressurized Cheese. Pressure treatment did not influence the pH 4.6-soluble N, phosphotungstic acid soluble N or free amino acid content. Also, no consistent differences in SDS-PAGE profiles were observed between Cheeses that were pressurized and those that were not. Hence, the proteolysis by chymosin and plasmin, and the proteinase/peptidase system of the starter was not influenced by pressure treatment of Gouda Cheese, under the conditions specified. Moreover, the use of a holding time of 3 d at 50 MPa did not lead to accelerated Gouda Cheese ripening.
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Transport of sodium chloride and water in Gouda Cheese as affected by high-pressure brining
International Dairy Journal, 1999Co-Authors: Winy Messens, Koen Dewettinck, André HuyghebaertAbstract:The possibility of accelerating Gouda Cheese brining by high-pressure treatment (100-500 MPa, 15-130 min) was investigated by comparison of the salt uptake of pressure-brined and nonpressure-brined Gouda Cheese cylinders (~ 8 g). The total amount of salt taken up by the cylinders was proportional to the square root of the brining time and was not influenced by pressure brining. In contrast, the water loss of the Cheese cylinders was reduced by pressure brining at pressures above 200-300 MPa. No additional effect of a three-cycle process at 400 MPa was noticed on the salt uptake and water loss of the Cheese cylinders. Moreover, the salt and water profiles of Cheese (~1.5 kg) brined for 24 h at 0.1 and 400 MPa were unaffected by high pressure. It was concluded that the salt uptake and salt diffusion cannot be accelerated by high-pressure brining, under the conditions specified.
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proteolysis and viscoelastic properties of high pressure treated Gouda Cheese
ADVANCES IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY, 1999Co-Authors: Winy Messens, Koen Dewettinck, J Arevalo, André HuyghebaertAbstract:The proteolysis and viscoelastic properties of high pressure treated Gouda Cheese were studied during ripening (0–42 d) using pressures from 50 to 400 MPa and holding times from 20 to 100 min. The proteolysis by chymosin and plasmin, and the proteinase/peptidase system of the starter, were not influenced by pressure treatment of Gouda Cheese. By pressure treatment, the Cheese got less rigid, less solid-like, more viscoelastic and had less resistance to flow at longer times. However, after 42 d of ripening, no significant differences could still be observed between pressurised and unpressurised Gouda Cheese.
Koen Dewettinck - One of the best experts on this subject based on the ideXlab platform.
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rheological properties of high pressure treated Gouda Cheese
International Dairy Journal, 2000Co-Authors: Winy Messens, Koen Dewettinck, J Arevalo, Davy Van De Walle, André HuyghebaertAbstract:Abstract The rheological properties of high-pressure-treated (50–400 MPa, 1 h) and untreated Gouda Cheese were compared. Immediately after pressure release, oscillation measurements gave lower storage and loss moduli from 50 MPa onwards. Simultaneously, tan δ was higher, indicating a relatively less solid-like behaviour of the pressurized samples. Creep measurements showed that samples treated at 400 MPa got less rigid, less solid-like, and more viscoelastic; from 50 MPa onwards, the samples had less resistance to flow at longer times. Texture profile analysis revealed that samples treated at 225 and 400 MPa showed no macroscopical breakage. Relaxation measurements gave a higher level of stress decay at long relaxation times and a higher rate at which the stress relaxes. During further ripening after pressure release, differences between pressure-treated and untreated samples became smaller. At 42 days of ripening, any or only a slight difference could still be observed. Dissolution experiments showed that hydrophobic interactions in Gouda Cheese were weakened by pressure treatment. This possibly led to structural changes of the paracasein network causing the rheological property changes. These pressure effects on proteins in Gouda Cheese are possibly reversible as hydrophobic interactions and rheological properties were restored during ripening.
-
proteolysis of high pressure treated Gouda Cheese
International Dairy Journal, 1999Co-Authors: Winy Messens, Koen Dewettinck, Juncal Estepargarcia, André HuyghebaertAbstract:Abstract The possibility of accelerating Gouda Cheese ripening by high-pressure treatment (50–400 MPa, 20–100 min) was investigated by comparison of different indices for Cheese ripening with these of unpressurized Cheese for up to 42 d ripening. Increasing the pressure and holding time led to an increase in the pH-shift, that is the difference between the pH of pressurized and unpressurized Cheese. Pressure treatment did not influence the pH 4.6-soluble N, phosphotungstic acid soluble N or free amino acid content. Also, no consistent differences in SDS-PAGE profiles were observed between Cheeses that were pressurized and those that were not. Hence, the proteolysis by chymosin and plasmin, and the proteinase/peptidase system of the starter was not influenced by pressure treatment of Gouda Cheese, under the conditions specified. Moreover, the use of a holding time of 3 d at 50 MPa did not lead to accelerated Gouda Cheese ripening.
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Transport of sodium chloride and water in Gouda Cheese as affected by high-pressure brining
International Dairy Journal, 1999Co-Authors: Winy Messens, Koen Dewettinck, André HuyghebaertAbstract:The possibility of accelerating Gouda Cheese brining by high-pressure treatment (100-500 MPa, 15-130 min) was investigated by comparison of the salt uptake of pressure-brined and nonpressure-brined Gouda Cheese cylinders (~ 8 g). The total amount of salt taken up by the cylinders was proportional to the square root of the brining time and was not influenced by pressure brining. In contrast, the water loss of the Cheese cylinders was reduced by pressure brining at pressures above 200-300 MPa. No additional effect of a three-cycle process at 400 MPa was noticed on the salt uptake and water loss of the Cheese cylinders. Moreover, the salt and water profiles of Cheese (~1.5 kg) brined for 24 h at 0.1 and 400 MPa were unaffected by high pressure. It was concluded that the salt uptake and salt diffusion cannot be accelerated by high-pressure brining, under the conditions specified.
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proteolysis and viscoelastic properties of high pressure treated Gouda Cheese
ADVANCES IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY, 1999Co-Authors: Winy Messens, Koen Dewettinck, J Arevalo, André HuyghebaertAbstract:The proteolysis and viscoelastic properties of high pressure treated Gouda Cheese were studied during ripening (0–42 d) using pressures from 50 to 400 MPa and holding times from 20 to 100 min. The proteolysis by chymosin and plasmin, and the proteinase/peptidase system of the starter, were not influenced by pressure treatment of Gouda Cheese. By pressure treatment, the Cheese got less rigid, less solid-like, more viscoelastic and had less resistance to flow at longer times. However, after 42 d of ripening, no significant differences could still be observed between pressurised and unpressurised Gouda Cheese.
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high pressure brining of Gouda Cheese and its effect on the Cheese serum
Lwt - Food Science and Technology, 1998Co-Authors: Winy Messens, Koen Dewettinck, J Van Camp, André HuyghebaertAbstract:Abstract The pH and UREA-PAGE densitograms of Gouda Cheese that was high-pressure processed during the brining period for 30 min at pressures ranging from 100–400 MPa, were followed during 3 wk of ripening. From 200 MPa, the pressure brining led to a higher pH in the Cheeses in comparison to those brined at atmospheric pressure. During the ripening period, the pH-shift, that is, the difference between the pH of unpressurized and pressurized Cheese at the same ripening stage, became smaller, finally reaching zero. UREA-PAGE densitograms indicated that the hydrolysis of β-casein by plasmin is accelerated by pressure brining. After 1 and 14 d of ripening, the Cheese serum was pressed from the Cheeses brined at 0.1 and 300 MPa. The pH-shift as observed in the Cheese was also found in the serum. Pressure brining led to a higher dry matter content in the serum, which was due to both a higher nonprotein and protein nitrogen content. Pressure brining also caused disruption of the paracasein network yielding more proteins, particularly β-casein and peptides in the serum.
