Investigating the Impact of Ultrasound, Microwave, and High-Pressure Processing of Milk on the Volatile Compounds and Sensory Properties of Cheddar Cheese

Investigating the Impact of Ultrasound, Microwave, and High-Pressure Processing of Milk on the Volatile Compounds and Sensory Properties of Cheddar Cheese

Each cheese type has a unique flavor. A variety of compounds of various concentrations and different chemical classes contribute to this flavor. In the present study, the effect of processing techniques (ultrasonication (US), high pressure processing (HPP), microwave (MW)) on the flavors and sensory...

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Bibliographic Details
Main Authors: Masooma Munir, Muhammad Nadeem, Barkat Ali, Muhammad Sultan, Rabia Kanwal, Huda Abdalrahman Al-Jumayi, Eman Hassan Ahmed Algarni, Maged B. Alnofeai, Samy F. Mahmoud
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Agriculture
Subjects:
cheddar cheese
HPP
microwave
sonication
volatiles
sensory characters
Online Access:https://www.mdpi.com/2077-0472/12/5/577

Internet

https://www.mdpi.com/2077-0472/12/5/577

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