ShareACCELERATION OF LOW-FAT CHEESE RIPENING USING LYOPHILIZED EXTRACTS OR FREEZE SHOCKED CELLS OF SOME CHEESE RELATED MICROORGANISMS.
Author(s) : SODA M. el-
Type of article: Article
Summary
THE TREATED CHEESE SHOWED A SLIGHT INCREASE IN RATE OF RIPENING, THERE WAS SOME VARIATION IN FLAVOUR, IN PARTICULAR BITTERNESS, WHICH WAS DEPENDANT ONTHE TYPE OF TREATMENT. G.R.S.
Details
- Original title: ACCELERATION OF LOW-FAT CHEESE RIPENING USING LYOPHILIZED EXTRACTS OR FREEZE SHOCKED CELLS OF SOME CHEESE RELATED MICROORGANISMS.
- Record ID : 1992-0274
- Languages: English
- Source: Milchwissenschaft - vol. 46 - n. 6
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Freeze-drying; Ripening (cheese); Microorganism; Proteolysis; Flavour; Freeze-dried starter; Enzyme; Freezing; Cheese; Acceleration
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