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Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation

✍ Scribed by M Pavia; A.J Trujillo; E Sendra; B Guamis; V Ferragut

Book ID
117652792
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
340 KB
Volume
10
Category
Article
ISSN
0958-6946

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Development of Medium Volatility Compoun
Development of Medium Volatility Compounds in Manchego-type Cheese as Affected by Salt Content and Salting Method
✍ I. Escriche; C. Fuentes; C. Gonzalez; A. Chiralt 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 151 KB

The in#uence of salt content (normal and low content) and salting method (conventional brine immersion: BI and brine vacuum impregnation: BVI) on volatile compounds developed in Manchego-type cheeses was analysed. Volatile fractions of the cheeses were obtained at 1 and 3 months of ripening by simul