Publication result detail
Chemical and biochemical processes during ripening of cheeses
VÍTOVÁ, E.
Original Title
Chemical and biochemical processes during ripening of cheeses
English Title
Chemical and biochemical processes during ripening of cheeses
Type
Paper in proceedings (conference paper)
Original Abstract
During process of cheeses ripening all major components of milk e.g. lipids, proteins and lactose are changed. Cheeses acquires its characteristic aroma, flavour and texture. The flavours of different cheeses result from the use of different microbial starter cultures, varying incubation times and conditions, and the inclusion or omission of secondary microbial species late in the fermentation process.
English abstract
During process of cheeses ripening all major components of milk e.g. lipids, proteins and lactose are changed. Cheeses acquires its characteristic aroma, flavour and texture. The flavours of different cheeses result from the use of different microbial starter cultures, varying incubation times and conditions, and the inclusion or omission of secondary microbial species late in the fermentation process.
Key words in English
cheese, ripening
Authors
VÍTOVÁ, E.
Released
01.09.1999
Publisher
Brno University of Technology, Faculty of Chemistry
Location
Brno
Book
Chemistry and Life
Pages from
100
Pages count
1
BibTex
@inproceedings{BUT3312,
author="Eva {Vítová}",
title="Chemical and biochemical processes during ripening of cheeses",
booktitle="Chemistry and Life",
year="1999",
pages="1",
publisher="Brno University of Technology, Faculty of Chemistry",
address="Brno"
}