Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system

Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system

Gouda cheese was made from goats’ milk preserved by the lactoperoxidase (LP) system and the effect of the LP system on the biochemical, microbiological and sensory properties of cheese over a ripening period of 90 days was investigated. Cheese made from LP-activated goats’ milk had a significantly (...

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Veröffentlicht in:International dairy journal 2004-07, Vol.14 (7), p.581-589
Hauptverfasser: Seifu, Eyassu, Buys, Elna M., Donkin, E.F.
Format: Artikel
Sprache:eng
Schlagworte:
Animal productions
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Goat milk
Gouda cheese
Lactoperoxidase system
Milk and cheese industries. Ice creams
Terrestrial animal productions
Vertebrates
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Zusammenfassung:Gouda cheese was made from goats’ milk preserved by the lactoperoxidase (LP) system and the effect of the LP system on the biochemical, microbiological and sensory properties of cheese over a ripening period of 90 days was investigated. Cheese made from LP-activated goats’ milk had a significantly ( p
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2003.12.006