Influence of manufacturing conditions on thermo‐physical properties of ripened experimental Emmental‐type cheese and comparison with commercial Emmental cheese
Abstract:Experimental Emmental cheese was produced at pilot plant scale with varied process conditions, and the ripened cheeses were analysed in terms of thermo‐physical properties. The amount of propionic acid and the temperature at tan δmax ( loss factor) were significantly influenced by varied process parameters. Experimental cheeses were compared to commercial Emmental cheese by the application of principal component analysis. Commercial Emmental cheese was clearly discriminated from experimental Emmental cheese ma… Show more
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