ShareTextural profile of buffalo milk Cheddar cheese during ripening.
Author(s) : KANAWJIA S. K., SINGH S.
Type of article: Article
Summary
Effects of incorporating L. casei cultures and a "Naturage" preparation based on protease and lactic bacteria, on the textural profiles and the proteolysis of Cheddar cheese during 12 months of ripening at 8 deg C. Firmness, elasticity, viscosity and rubbery character diminished during ripening, while cohesiveness increased. These modifications are faster in samples containing L. casi and the "Naturage" preparation.
Details
- Original title: Textural profile of buffalo milk Cheddar cheese during ripening.
- Record ID : 1998-0387
- Languages: English
- Source: Indian J. Dairy Sci. - vol. 49 - n. 2
- Publication date: 1996
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Ripening (cheese); Cheddar; Buffalo; Texture; Cheese
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