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Diacetyl and Acetaldehyde Concentrations During Ripening of Kefalotyri Cheese

✍ Scribed by E. LITOPOULOU-TZANETAKI; A. VAFOPOULOU-MASTROJIANNAKI

Book ID
108813428
Publisher
Institute of Food Technologists
Year
1988
Tongue
English
Weight
275 KB
Volume
53
Category
Article
ISSN
0022-1147

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Seasonal changes of the ash content and mineral concentrations in Serra cheese were studied over a typical 35-day ripening period. Statistically sig-niÐcant di †erences (at the 5% level) exist between the ash content and the concentrations of Na, K, Ca, P, Mg and Zn in cheeses during ripening. The h