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Italian Cheese Ripening. V. Various Free Amino and Fatty Acids in Commercial Romano Cheese

โœ Scribed by Long, J.E.; Harper, W.J.

Book ID
122712718
Publisher
American Dairy Science Association
Year
1956
Tongue
English
Weight
530 KB
Volume
39
Category
Article
ISSN
0022-0302

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โœ El-Zayat, A. I. ๐Ÿ“‚ Article ๐Ÿ“… 1987 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 597 KB

Domiati cheese was made from partially lactose hydrolyzed fresh milk and examined for the microstructure, the free amino acids, and the free fatty acids when young and after two months. The addition of /?-galactosidase to cheese milk before renneting enhanced the fusion of protein and the formation