Gouda Cheese Microbial Controlling During Ripening Using Composite Edible Film Containing Lysozyme
نویسندگان
چکیده
منابع مشابه
Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample ...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2016
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2016.505.076