Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 4, 2008, Pages 429-440

  Rynne, Nuala M ^a   Beresford, Thomas P ^a   Guinee, Timothy P ^a   Sheehan, Elizabeth ^b   Delahunty, Conor M ^c   Kelly, Alan L ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c CSIRO   (Australia)

Author keywords

Cheddar cheese; Descriptive sensory analysis; High pressure; Microbiology; Proteolysis

Indexed keywords

BACTERIOLOGY; LACTIC ACID; ORGANIC ACIDS; STARTERS;

CHEDDAR CHEESE; CHYMOSIN; DESCRIPTIVE SENSORY ANALYSIS; FLOW-ABILITY; FRACTURE STRAIN; FRACTURE STRESSES; HIGH PRESSURE TREATMENTS; HIGH-PRESSURE; INDUSTRIAL RELEVANCE; LACTIC ACID BACTERIA; MEAN CONCENTRATIONS; MICROBIOLOGY; PROTEOLYSIS; RIPENING TIME; ROOM TEMPERATURES; SENSORY PROPERTIES;

FRACTURE FIXATION;

BACTERIA (MICROORGANISMS);

EID: 50049095021     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.02.004     Document Type: Article

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