Umfang:
Online-Ressource
ISSN:
1521-3803
Inhalt:
Abstract: A trial was made to produce Blue like cheese from both whole dry milk and non fat one. The resultant cheese was kept for ripening at 5°C for two months. Cheese made from reconstituted whole dried milks were characterized with higher moisture, salt, and protein contents and acidity than the control. Protein degradation and fat hydrolysis were found to be lower in these cheeses than the control. Organoleptically, cheese made from cow's milk was found to be superior to cheeses produced from reconstituted either non fat or whole dried milk, as regards flavour, body and texture and the distribution of P. requeforti.
In:
volume:26
In:
number:10
In:
year:2006
In:
pages:863-867
In:
extent:5
In:
Nahrung, Weinheim : Wiley-VCH, 1957-1997, 26, Heft 10 (2006), 863-867 (gesamt 5), 1521-3803
Sprache:
Englisch
DOI:
10.1002/food.19820261004
URN:
urn:nbn:de:101:1-2024032807253490259169
URL:
https://doi.org/10.1002/food.19820261004
URL:
https://nbn-resolving.org/urn:nbn:de:101:1-2024032807253490259169
URL:
https://d-nb.info/1324648511/34
URL:
https://doi.org/10.1002/food.19820261004