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CURING OF CHEDDAR. FORMATION OF FLAVOUR VOLATILE CONSTITUENTS DURING THE CURING OF CHEDDAR AT DIFFERENT TEMPERATURES.

[In German. / En allemand.]

Author(s) : NEY K. H.

Type of article: Article

Summary

COMPARISON OF THE AROMAGRAMME OF CHEDDAR AFTER 2, 10 OR 20 WEEKS CURING AT 4, 10, 15 OR 2O deg C. PROPIONIC ACID IS FORMED AT HIGH RIPENING TEMPERATURESAND THEN A CHEESE WITH A FLAVOUR SIMILAR TO THAT OF GOUDA OR EMMENTAL IS OBTAINED.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1987-2289
  • Languages: German
  • Source: Gordian - vol. 87 - n. 1-2
  • Publication date: 1987

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