{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,3]],"date-time":"2025-12-03T17:57:23Z","timestamp":1764784643981,"version":"3.30.2"},"reference-count":0,"publisher":"Rynnye Lyan Resources","issue":"2","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Res."],"published-print":{"date-parts":[[2021,4,11]]},"abstract":"<jats:p>Kashkaval is a hard cheese produced in Eastern Europe and consumed after ripening. The\ninfluence of ripening temperature (9\u00b11\u00b0C, 11\u00b11\u00b0C and 13\u00b11\u00b0C) of cow's milk Kashkaval\ncheese on its physicochemical, microbiological and sensory characteristics was studied.\nFor the ripening period no statistically significant differences (P&gt;0.05) in the indicators\ndry matter, fat content, salt and protein were found. A slight decrease in active acidity was\nobserved during the maturation process which tendency was more pronounced in the\nexperimental samples ripened at higher temperatures (13.0\u00b11.0\u00b0C). It was found that\nlowering the ripening temperature of Kashkaval cheese was accompanied by a\nprolongation of the lag phase in the development of lactic acid microflora. A significantly\nhigher amount of lactic acid microorganisms (P&lt;0.05) in cheese samples matured at 13\u00b11\u00b0\nC was established. The chosen temperature regime of maturation did not affect the number\nof psychrotrophic microorganisms (P&gt;0.05). The absence of unwanted side microflora in\nfresh cheese was established, which was an important prerequisite for the normal course\nof the maturing processes and the formation of a characteristic sensory profile of the\ncheese. Kashkaval cheese ripened at 13\u00b11\u00b0C for 45 days was characterized by the highest\noverall sensory score comparable to Kashkaval cheese ripened at 9\u00b11\u00b0C and 11\u00b11\u00b0C for\n60 days. The obtained results demonstrated that the higher ripening regime could be\nsuccessfully used to reduce production costs without changing the specific\nphysicochemical, microbiological and sensory characteristics of Kashkaval cheese from\ncow milk.<\/jats:p>","DOI":"10.26656\/fr.2017.5(2).552","type":"journal-article","created":{"date-parts":[[2021,4,14]],"date-time":"2021-04-14T09:40:57Z","timestamp":1618393257000},"page":"308-313","source":"Crossref","is-referenced-by-count":6,"title":["Physicochemical, microbiological and sensory characteristics of cow\u2019s milk Kashkaval cheese ripened at different temperatures"],"prefix":"10.26656","volume":"5","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6041-8471","authenticated-orcid":false,"given":"M.","family":"Ivanova","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8334-2000","authenticated-orcid":false,"given":"A.","family":"Markova","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8426-9960","authenticated-orcid":false,"given":"G.","family":"Ivanov","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"11200","published-online":{"date-parts":[[2021,4,3]]},"container-title":["Food Research"],"original-title":[],"language":"en","deposited":{"date-parts":[[2024,12,16]],"date-time":"2024-12-16T02:28:53Z","timestamp":1734316133000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.myfoodresearch.com\/uploads\/8\/4\/8\/5\/84855864\/_37__fr-2020-552_ivanova.pdf"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,4,3]]},"references-count":0,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2021,2,13]]},"published-print":{"date-parts":[[2021,2,13]]}},"URL":"https:\/\/doi.org\/10.26656\/fr.2017.5(2).552","relation":{},"ISSN":["2550-2166","2550-2166"],"issn-type":[{"type":"electronic","value":"2550-2166"},{"type":"print","value":"2550-2166"}],"subject":[],"published":{"date-parts":[[2021,4,3]]}}}