Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening

This study aimed to formulate a Gouda-type cheese from cow’s milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics, as well as the volatile composition of the control (...

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Detalles Bibliográficos
Autores principales: Semeniuc, Cristina Anamaria, Mandrioli, Mara, Tura, Matilde, Socaci, Beatrice Sabrina, Socaciu, Maria-Ioana, Fogarasi, Melinda, Michiu, Delia, Jimborean, Anamaria Mirela, Mureşan, Vlad, Ionescu, Simona Raluca, Rotar, Mihaela Ancuţa, Gallina Toschi, Tullia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137783/
https://www.ncbi.nlm.nih.gov/pubmed/37107498
http://dx.doi.org/10.3390/foods12081703

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137783/
https://www.ncbi.nlm.nih.gov/pubmed/37107498
http://dx.doi.org/10.3390/foods12081703

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