Schnellere Kaesereifung in Kellern mit hohem Ammoniakgehalt.
1996
Bachmann H. P.
Ammonia is a natural component of ripening rooms for smear-ripened cheeses. Its content may vary significantly. In an experiment the influence of the ammonia content on the ripening of smear-ripened cheese was investigated. Appenzeller cheese was ripened in an atmosphere with (52 ppm) or without (17 ppm) addition of ammonia. The higher ammonia content increased the pH in cheese, accelerated the diffusion of lactic acid and calcium to the cheese surface, intensified proteolysis, raised the consistence of the cheese body, and increased the risk of the occurrence of bitterness, burntness, and pungency. The accelerated cheese ripening in cellars with a high ammonia content is primarily a chemical effect due to the higher pH of the cheese. It offers the advantage of an earlier availability of the cheese to the customers. However, the stability of the product is reduced, i.e. the optimal sensorial qualities of the cheese decrease rapidly.
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