ShareTHE EFFECT OF STORAGE TEMPERATURE ON < LATE BLOWING > IN GOUDA CHEESE.
Author(s) : GILLES J., FRYER T. F.
Type of article: Article
Summary
MILK FOR THE PROCESSING OF GOUDA WAS SEEDED WITH CLOSTRIDIUM TYROBUTYRICUM SPORES. AFTER BRINING THE CHEESE WAS STORED AT 280 AND 288 K (7 AND 15 DEG C). STUDY OF THE OCCURRENCE OF < LATE BLOWING >. AT 288 K THIS PHENOMENON IS OBSERVED 22 DAYS AFTER MANUFACTURE. THIS DEFECT DOES NOT OCCUR PRIOR TO 12 WEEKS WHEN CHEESE IS MAINTAINED THREE WEEKS AT 280, THEN 288 K. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-190354.
Details
- Original title: THE EFFECT OF STORAGE TEMPERATURE ON < LATE BLOWING > IN GOUDA CHEESE.
- Record ID : 1985-1605
- Languages: English
- Source: N. Z. J. Dairy Sci. Technol. - vol. 19 - n. 1
- Publication date: 1984
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Chilling; Gouda; Cheese
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- Author(s) : HANSEN R.
- Date : 1981
- Languages : Danish
- Source: Nordeur. Mejeritidsskr. - vol. 47 - n. 6
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- Date : 1985
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- Author(s) : SLANOVEC T.
- Date : 1981
- Languages : Serbo-croatian
- Source: Zb. Bioteh. Fak. Univerze Edvarda Kardelja Ljubl., Kmet. - 38; 153-167; 9 tabl.; 15 ref.
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- Date : 1987
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