The Manufacturing Process and Quality Control of a Holland Type Cheese
2013
Cristina Anamaria Semeniuc | Ancuţa Mihaela Rotar | Carmen Pop | Ramona Suharoschi | Sorin Apostu
The aim of this study was to evaluate the influence of storage time on physicochemical shelf-life of Holland type cheese. Cheese samples were stored in ripening room for up to 30 days. Physicochemical parameters of cheese were assessed at 19 and 30 days of storage. Samples were analyzed for titratable acidity, fat in dry matter content, protein and salt content. No significant changes were observed in physicochemical properties during the ripening process.
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