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Microbial Changes on Full and Reduced Fat Edam Cheese during Maturation
Edam cheese microflora reduced cheese
2009/7/7
The objective of this research was to determine the microflora of full fat and reduced fat Edam cheese during maturation. Reduced fat (16% fat) and full fat (28% fat) Edam cheese was stored up to 20 w...
Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese
furosine α-N-(2-furoylmethyl)-amino acids cheese
2014/3/10
Formation and degradation of Amadori products (APs) originating from the early Maillard reaction during maturation of three different commercial cheeses, namely Cheddar, Emmentaler and Gouda, was inve...
Textural Characteristics and Dynamic Oscillatory Rheology of Maturation of Milk Gelatin Gels with Low Acidity
texture gelatin acidic milk gels glucono--lactone
2008/3/28
The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueo...