Evaluation of chemical parameters in soft mold-ripened cheese during ripening by mid-infrared spectroscopy

Journal of Dairy Science

Volumn 90, Issue 6, 2007, Pages 3018-3027

  Martin del Campo S T ^a   Picque, D ^a   Cosio Ramirez R ^b   Corrieu, G ^a  

^a CEMAGREF   (France)

^b UNIVERSITY OF GUADALAJARA   (Mexico)

Author keywords

Camembert cheese ripening; Chemical parameter; Mid infrared spectroscopy; Principal components analysis

Indexed keywords

AMMONIA; LACTIC ACID; LACTOSE; NITROGEN;

ANIMAL DISEASE; ARTICLE; CHEESE; FERMENTATION; FOOD HANDLING; INFRARED SPECTROPHOTOMETRY; METHODOLOGY; PH; PRINCIPAL COMPONENT ANALYSIS; TIME;

AMMONIA; CHEESE; FERMENTATION; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOSE; NITROGEN; PRINCIPAL COMPONENT ANALYSIS; SPECTROPHOTOMETRY, INFRARED; TIME FACTORS;

EID: 34547697887     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2006-656     Document Type: Article

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