Biochemical parameters of retarded fermentation of Parmesan cheese
1988
Perko, B. | Habjan-Penca, V. | Godic, K. (Biotehniska fakulteta, Ljubljana (Yugoslavia). VTOZD za zivinorejo, Institut za mlekarstvo)
It is interesting to establish how organic acids occur in the analytical composition of cheeses, because they are the components which determine taste and flavour, give an insight into the metabolic processes within the cheese and enable us to judge about faults of the cheese and their possible causes. In certain phases of the technological procedure we established the quantities present of the following acids: lactic, acetic, propionic, isobutyric and butyric acid. The relation between the individual acids and their influence on the quality of Parmesan cheese were determined.
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Эту запись предоставил Unassigned data from Yugoslavia