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The effect of time, temperature and extraction method on the level of 12% trichloroacetic acid-soluble nitrogenous compounds (TCA-SN) of cheese was investigated. Analysis of the variance indicated significant differences due to all main effects [...]
texto impreso
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 [...]
