Gouda Cheese Made from Ultrafiltered Milk: Effects of Concentration Factor, Rennet Concentration, and Coagulation Temperature

The properties (composition, flavor, and texture) of Gouda cheese made from UF milk were evaluated to assess their dependence on the concentration factor, the rennet concentration, and the coagulation temperature employed in the manufacturing process. The UF Gouda had increased moisture content, dec...

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Veröffentlicht in:	Journal of dairy science 1990-06, Vol.73 (6), p.1420-1428
Hauptverfasser:	Spangler, P.L., Jensen, L.A., Amundson, C.H., Olson, N.F., Hill, C.G.
Format:	Artikel
Sprache:	eng
Schlagworte:	AROMA Biological and medical sciences CALIDAD CHEESE CHEESEMAKING COAGULACION COAGULATING COAGULATION COMPOSICION COMPOSITION CONTENIDO DE HUMEDAD CUAJO FABRICACION DEL QUESO FLAVEUR FLAVOUR Food industries FROMAGE Fundamental and applied biological sciences. Psychology Gouda HARDNESS instron hardness LAIT LECHE MILK Milk and cheese industries. Ice creams MOISTURE CONTENT PRESURE PROTEOLISIS PROTEOLYSE PROTEOLYSIS QUALITE QUALITY QUESO RENNET TECHNOLOGIE FROMAGERE TEMPERATURA TEMPERATURE TENEUR EN EAU TEXTURA TEXTURE ULTRAFILTRACION ULTRAFILTRATION
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