Phase transition of triglycerides during semi-hard cheese ripening

International Dairy Journal

Volumn 10, Issue 1-2, 2000, Pages 81-93

  Dufour, E ^a   Mazerolles, G ^b   Devaux, M F ^c   Duboz, G ^b   Duployer, M H ^b   Mouhous Riou, N ^d  

^a ENITA de Clermont Ferrand   (France)

^b SRTAL Inst Natl Rech Agronom   (France)

^c 44316 N   (France)

^d CEMAGREF   (France)

Author keywords

Cheese; Fat crystallization; Front face fluorescence; Infrared; Ripening

Indexed keywords

CANONICAL ANALYSIS; CARBENE; CHEESE RIPENING; CHEESE; CORRELATION ANALYSIS; CRYSTALLIZATION; DRY MATTER; FLUORESCENCE; INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; PROTEIN CONTENT; RETINOL; TRIACYLGLYCEROL;

EID: 0033874299     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00025-X     Document Type: Article

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