Cargando…
Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese
This study examined the effects of process parameters on acid‐heat coagulated Circassian cheese. For this purpose, cheeses were produced at coagulation temperatures of 70°C and 90°C, and smoked for 0, 2.5, and 6 h in both summer and winter. Microbiological, textural, proteolytic, and sensorial chang...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563731/ https://www.ncbi.nlm.nih.gov/pubmed/37823152 http://dx.doi.org/10.1002/fsn3.3552 |