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EFFECT OF REFRIGERATED STORAGE OF MILK ON THE MANUFACTURE AND QUALITY OF TELEME CHEESE.

Author(s) : KALOGRIDOU-VASSILIADOU D., ALICHANIDIS E.

Type of article: Article

Summary

COMPARISON OF THE CHEMICAL COMPOSITION, THE ELECTROPHORETIC PROFILE, THE TEXTURE AND FLAVOUR OF TELEME CHEESE MADE WITH FRESH MILK OR MILK STORED 1 TO 5 DAYS AT 277-278 K (4-5 DEG C) PRIOR TO PASTEURISATION. OFF-FLAVOURS ARE OBSERVED ONLY IN CHEESE MADE WITH MILK STORED MORE THAN 3 DAYS. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-194086.

Details

  • Original title: EFFECT OF REFRIGERATED STORAGE OF MILK ON THE MANUFACTURE AND QUALITY OF TELEME CHEESE.
  • Record ID : 1985-2527
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Dairy Res.
    vol. 51; n. 4; 629-636; 1 fig.; 3 tabl.; 25 ref.

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