Compositional, biochemical and textural changes during ripening of T ulum cheese made with different coagulants
In the present study, biochemical, chemical and texture changes in Tulum cheeses made using calf rennet and microbial rennets ( Aspergillus niger protease and Rhizomucor miehei protease) were compared during ripening for up to 90 days. A total of 15 free fatty acids ( FFA s) were detected in the che...
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| Veröffentlicht in: | International journal of dairy technology 2014-08, Vol.67 (3), p.373-383 |
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| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | In the present study, biochemical, chemical and texture changes in Tulum cheeses made using calf rennet and microbial rennets (
Aspergillus niger
protease and
Rhizomucor miehei
protease) were compared during ripening for up to 90 days. A total of 15 free fatty acids (
FFA
s) were detected in the cheese samples. The peroxide values (
PV
) of the cheeses increased significantly (
P |
|---|---|
| ISSN: | 1364-727X 1471-0307 |
| DOI: | 10.1111/1471-0307.12120 |