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Production of fat-derived (flavour) compounds during the ripening of Gouda cheese

✍ Scribed by M. Alewijn; E.L. Sliwinski; J.T.M. Wouters

Book ID
116539802
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
249 KB
Volume
15
Category
Article
ISSN
0958-6946

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Gouda cheeses from a local plant were subjected to di!erent ripening conditions and analyzed. The e!ects of ripening temperature, type of packaging "lm and storage period before packaging on the organic acids content of Gouda cheese were studied. A factorial design of 2;5 was used, where the three f