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Effects of incubation temperature and salt concentration on plasminogen activators in cheese curd

✍ Scribed by L.H. Choi; L.M. Were; S.S. Nielsen

Book ID
116539959
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
345 KB
Volume
16
Category
Article
ISSN
0958-6946

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Gaziantep cheese is a non-fermented and enzyme clotted type cheese. The changes in oxidative and hydrolytic rancidity in the cheese were analysed during its storage. Storage conditions were selected as 4, 10 and 20Γ„C and 90, 170, 200 and 230 g kg-1 salt solutions by considering the traditional stora