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The Influence of Hydrogen Ion Concentration and Salt on the Surface Flora of Limburger Cheese

✍ Scribed by Kelly, C.D.; Marquardt, J.C.

Book ID
122036350
Publisher
American Dairy Science Association
Year
1939
Tongue
English
Weight
645 KB
Volume
22
Category
Article
ISSN
0022-0302

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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