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Time-course estimation of evaporated water fluxes together with mean surface water activity in uncooked pressed cheeses during ripening using a purpose-built micro-bioreactor

โœ Scribed by J.F. Le Page; O. Dachraoui; J.D. Daudin; P.S. Mirade

Book ID
116540685
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
858 KB
Volume
22
Category
Article
ISSN
0958-6946

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Time-course estimation of evaporated wat
Time-course estimation of evaporated water fluxes together with mean surface water activity in uncooked pressed cheeses during ripening using a purpose-built micro-bioreactor
โœ J.F. Le Page; O. Dachraoui; J.D. Daudin; P.S. Mirade ๐Ÿ“‚ Article ๐Ÿ“… 2012 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 858 KB

During cheese ripening, surface water activity controls microbial flora activity and aroma development, essentially shaping the organoleptic properties of the cheese. An experimental micro-bioreactor was set up using air-product water balance to non-destructively estimate the time-course of mean wat