| Título: | Eyes in cheese : a concise review |
| Autores: | POLYCHRONIADOU, ANNA |
| Tipo de documento: | texto impreso |
| ISBN/ISSN/DL: | 38140 |
| Nota general: | ISBN: |
| Langues: | Inglés |
| Clasificación: | S (Separata) |
| Clasificación: | |
| Resumen: | The biochemistry of gas production in cheese and the factors determining the formation of round holes (eyes) in emmental-type and Gouda-type cheeses is reviewed. It is shown that the starter and adjunt cultures, pH and thermal processing or the curd, salting, ripening temperature etc. dramatically influence de shape, size and distribution of the openness. |
| Nota de contenido: | En: Milchwissenschaft. -- 56 (2) : 74-77 (2001) |
