CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING
The vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium and internal zones of cheese throughout a 90 day storage period. The parameters analyzed were; lipolysis level, water soluble nitrogen (WSN), total nitrogen, ripening index (RI), trichloroacetic acid-soluble nitrogen (TCA-S...
| Main Authors: | , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2007-04-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | http://jcea.agr.hr/articles/384_CHANGES_ON_PHYSICOCHEMICAL_LIPOLYSIS_AND_PROTEOLYSIS_OF_VACUUMPACKED_TURKISH_KASHAR_CHEESE_DURING_RIPENING_en.pdf |