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The effect of pectin concentration on viscoelastic and sensory properties of processed cheese

✍ Scribed by Ivana Macků; František Buňka; Vladimír Pavlínek; Petra Leciánová; Jan Hrabě

Book ID
108826866
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
190 KB
Volume
43
Category
Article
ISSN
0950-5423

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## Abstract The relation between the sensory quality of Gouda cheese and the extent of paracasein degradation, __i. e.__, the content of soluble __N__, peptide __N__, amino acid __N__ and amine __N__, was studied. The above‐mentioned parameters of paracasein degradation differently determined the s