Effect of ripening temperature on proteolysis and organoleptic properties of Edam-type cheese

• Autorzy: Kujawski M. , Cichosz G. , Podhajna E. , Sanko B.
• Języki publikacji: EN

Abstrakty

EN

The effect of ripening temperature on changes in pH, dynamics of proteolysis and organoleptic properties of cheese was studied. The Dutch-type cheese ‘Hetman’ packed in thermoshrinkable foil and produced in a dairy plant at Kolno was used in the studies. The degradation of paracasein and changes in organoleptic properties were examined during six weeks of cheese ripening at 8, 12 and 15°C.

Słowa kluczowe

EN

ripening cheese; Hetman cheese; organoleptic property; Dutch-type cheese; proteolysis; Edam-type cheese; ripening time; dynamics; ripening temperature; cheese

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2003
• Tom: 06
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume6/issue1/food/art-04.html

Twórcy

autor

Kujawski M.

• University of Warmia and Mazury in Olsztyn, Heweliusza 1, 10-724 Olsztyn, Poland

autor

Cichosz G.

autor

Podhajna E.

autor

Sanko B.

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