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
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书目信息
页码
133 p.
其它主题
Preparacion enzimatica; Teneur en proteines; Contenido de lipidos; Irak / maturation; Irak / maduracion; Quesos; Preparation enzymatique
语言
阿拉伯
注释
20 tables, 1 graph, 115 ref. Summaries (Ar, En)
类型
Thesis; Bibliography; Summary; Non-Conventional
团体作者
Mosul Univ. (Iraq). Coll. of Agriculture and Forestry
1985-08-15
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