Paper Title:
Effects of Improving Ripening Temperature on Gouda Cheese
  Abstract

The aim of the present study was to investigate the effects of improving ripening temperature on Gouda cheese. In order to evaluate the quality changes of Gouda cheese with different temperature (12°C,15°C,18°C) during its ripening period, the change of soluble nitrogen (SN), protein hydrolysis, texture properties were measured. Ripening temperature had a significant effects on SN concentration and protein degradation. Results showed that the Gouda cheese with best quality was ripened at 15°C after 90d.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
2655-2659
DOI
10.4028/www.scientific.net/AMR.236-238.2655
Citation
H. P. Liu, L. Ji, J. F. Yang, L. H. Li, "Effects of Improving Ripening Temperature on Gouda Cheese", Advanced Materials Research, Vols. 236-238, pp. 2655-2659, 2011
Online since
May 2011
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Price
$32.00
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