Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety

Red-Veined Cheese is an experimental internal mold-ripened cheese using red koji powder as the red starter. The objective of this study was to characterize the physicochemical parameters, microorganisms, proteolysis, lipolysis, and volatile profile of the cheese during 33 days of ripening. The gross...

Descripción completa

Detalles Bibliográficos
Autores principales: Jiao, Jingkai, Zheng, Zhiqiang, Liu, Zhenmin, You, Chunping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8085271/
https://www.ncbi.nlm.nih.gov/pubmed/33937306
http://dx.doi.org/10.3389/fnut.2021.649611

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8085271/
https://www.ncbi.nlm.nih.gov/pubmed/33937306
http://dx.doi.org/10.3389/fnut.2021.649611

Ejemplares similares