Microbiological, physicochemical, and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrations

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. To evaluate the effect of NaCl content on microbiological, biochemical, physicochemical, and sensorial characteristics, Munster cheeses were prepared from p...

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Veröffentlicht in:	Journal of dairy science 2024-08, Vol.107 (8), p.6393-6411
Hauptverfasser:	Leclercq-Perlat, Marie-Noëlle, Saint-Eve, Anne, Picque, Daniel, Trelea, Ioan-Cristian
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cheese - microbiology Food Microbiology kinetic descriptors Milk - chemistry salt level sensory analysis Sodium Chloride soft smear cheese ripening
Online-Zugang:	Volltext
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