Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese
Changes in cheese physical properties during aging are related to proteolysis by coagulant type, culture enzymes, and non-starter lactic acid bacteria (NSLAB). Storage temperature also affects aging rate. Cultures are important for flavor development , but less is understood about their role in melt...
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| Format: | Others |
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DigitalCommons@USU
2007
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| Online Access: | https://digitalcommons.usu.edu/etd/5543 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6601&context=etd |