The influence of some factors on acceleration of cheddar cheese ripening (in Iraq)
1985
Bedwi, S.K.
The main objective of this work was to study some of the factors that may lead to the acceleration of ripening with concentration on both the ripening temperatures and the type of the coagulating enzymes. Three different ripening temperatures were used 10,15 and 20 deg C. Some of the results were: There was decrease in the moisture content and pH values of the cheese during the ripening period, and there was an increase in total protein and fat content of cheese. Also in one month old cheeses the lactose content was not detectable
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Documentation Center, Information Center