Effects of Improving Ripening Temperature on Gouda Cheese

Abstract:

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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 et al., "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:

$35.00

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