Eye Formation and Swiss-Type Cheeses

Technology of Cheesemaking: Second Edition

Volumn , Issue , 2010, Pages 360-383

  Thierry, A ^a   Berthier, F ^b   Gagnaire, V ^a   Kerjean, J R ^c   Lopez, C ^a   Noel Y ^d  

^a AGROCAMPUS OUEST   (France)

^b Natl Inst of Agricultural Research   (France)

^c Actilait Pôle Ouest ^*  (France)

^d CEMAGREF   (France)

Author keywords

Cohesion, elongation viscosity, fracture properties of Swiss type cheese role in openness formation; Emmental (Emmentaler) Swiss type cheese; Eye formation major sign of quality of Swiss type cheeses; Eye formation and Swiss type cheeses; Openness formation feature in Emmental and other Swiss type cheeses; Openness properties typical feature of cheese variety; Propionic and acetic acids flavour impact compounds; Solid casein particles inducing local weakness

Indexed keywords

EID: 77956597655     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444323740.ch10     Document Type: Chapter

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