Contents of some organic acids during cheese ripening

Mljekarstvo

Grüner, Matilda²  Horvatić, Marija¹ 

[1] Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

关键词: ripening of ";    Zdenački";    cheese;    L and D lactic acid;    citric acid;    malic acid;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

Autochthone cheese, produced under industrial conditions, ripened for 6 weeks stored at 12 °C and at 85% of relative humidity. The change of lactose, free L- and D- lactic acid, citric acid and malic acid was established by the enzyme...

【 授权许可】

Unknown