Cryoscopic study of cheese ripening
1996
Palo, V. | Narvaria, B.S. (Slovak Technical Univ., Bratislava (Slovakia). Katedra Mlieka, Tukov a Hygieny Pozivatin)
The possibility of using the freezing point (t sub(t)) of a water extract of cheese to express ripening index was verified. A narrow relation was found between the t sub(t) of the water extract of Edam cheese and values of nitrogen fractions used usually to express degree of ripening. For example the relation between the t sub(t) of the water extract and the degree of ripening was: r equals 0.952 or 0.924. This relation is valid for one type of cheese only (and not for a mix of cheeses). The ripening index expressed by t sub(t) of the water extract is considered a convenient index of cheese quality (ripening)
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