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Low-temperature storage for controlling late expansion in Montasio cheese.

Impiego di basse temperature di stagionatura per il controllo del gonflore tardivo nel formaggio Montasio.

Author(s) : INNOCENTE N., CORRADINI C.

Type of article: Article

Summary

Comparison of the frequency of late expansion, of butyric and propionic acid contents and of proteolysis rates in 2 batches of Montasio cheese, made without added lysozyme and stored at either normal temperature or at 5 deg C for either 30 or 60 days. The study showed that maintaining temperatures at 5 deg C at the beginning of the ripening period (even if just 15 days) was sufficient for limiting butyric and propionic fermentations without altering the features of Montasio.

Details

  • Original title: Impiego di basse temperature di stagionatura per il controllo del gonflore tardivo nel formaggio Montasio.
  • Record ID : 1998-0386
  • Languages: Italian
  • Source: Sci. Tec. latt.-casearia - vol. 47 - n. 2
  • Publication date: 1996

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