A Rapid Spectrophotometric Method for Measuring Cheese Ripening
نویسندگان
چکیده
منابع مشابه
Monitoring Composition and Flavor Quality of Cheddar Cheese during Ripening Using a Rapid Spectroscopic Method
About 9.13 billion pounds of cheese is produced in the US every year, of which 34% is Cheddar cheese (NASS, 2007). Cheddar cheese composition and flavor quality, which influence the consumer acceptance, price and food processing application, develop during the ripening process. Cheese ripening or maturation is a slow process (2-24 months) characterized by series of complex physical, chemical, a...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1959
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(59)90562-4