| Автор | Fox, P. F. |
| Дата выпуска | 1988 |
| dc.description | AbstractThe characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd after manufacture through the action of numerous enzymes derived from the cheesemilk, the coagulant, starter and non‐starter bacteria. Ripening is a slow and consequently an expensive process that is not fully predictable or controllable. Consequently, there are economic and possible technological incentives to accelerate ripening. The principal methods by which this may be achieved are: elevated ripening temperatures, modified starters, exogenous enzymes and cheese slurries. The advantages, limitations, technical feasibility and commercial potential of these methods are discussed and compared. |
| Формат | application.pdf |
| Издатель | Taylor & Francis Group |
| Копирайт | Copyright Taylor and Francis Group, LLC |
| Название | Acceleration of cheese ripening |
| Тип | research-article |
| DOI | 10.1080/08905438809549685 |
| Electronic ISSN | 1532-4249 |
| Print ISSN | 0890-5436 |
| Журнал | Food Biotechnology |
| Том | 2 |
| Первая страница | 133 |
| Последняя страница | 185 |
| Аффилиация | Fox, P. F.; Department of Food Chemistry, National Food Biotechnology Centre, University College |
| Выпуск | 2 |
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