Share

EFFECT OF FREEZING ON SOLUBLE NITROGEN FRACTION OF CABRALES CHEESE.

Author(s) : RAMOS M.

Type of article: Article

Summary

CABRALES CHEESE WAS PREPARED ACCORDING TO TRADITIONAL SPANISH METHODS ; NO STARTER OR SPORE PREPARATION WAS ADDED. AFTER DRYING AT ROOM TEMPERATURE FOR 10 DAYS, THE CHEESES WERE EITHER RIPENED IN MOUNTAIN CAVES (WHERE A TEMPERATURE OF 282-283 K (9-10 DEG C) AND AN RH OF 90-95% FAVOUR GROWTH OF A NATURAL MICROFLORA, IN PARTICULAR PENICILLIUM ROQUEFORTI) OR FLASH FROZEN AT 233 K (-40 DEG C) AND THEN STORED AT 253 K (-20 DEG C) FOR 4-8 MONTHS BEFORE BEING THAWED AND RIPENED IN CAVES. CHEMICAL COMPOSITIONS OF THE RIPENED CONTROL AND FROZEN CHEESES WERE SIMILAR. (DAIRY SCI. ABSTR., GB., 49,N 8, 1987/08, 609, 5338.

Details

  • Original title: EFFECT OF FREEZING ON SOLUBLE NITROGEN FRACTION OF CABRALES CHEESE.
  • Record ID : 1988-0682
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 24 - n. 4
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing