Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1001-1011

  Bertolino, Marta ^a   Dolci, Paola ^a   Giordano, Manuela ^a   Rolle, Luca ^a   Zeppa, Giuseppe ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Castelmagno PDO cheese; Chemistry; Evolution; Proteolysis; Ripening; Texture; Volatile compounds

Indexed keywords

CASTELMAGNO PDO CHEESE; CHEESE HEADSPACE; EVOLUTION; HPLC ANALYSIS; PRODUCTION AREA; RIPENING; RP-HPLC; TEXTURE PROFILE; VOLATILE COMPOUNDS;

CASEIN; ORGANIC ACIDS; SUGARS; TEXTURES; UREA; VOLATILE ORGANIC COMPOUNDS;

MANUFACTURE;

ALPHA S1 CASEIN; BETA CASEIN; CARBOXYLIC ACID; CASEIN; LACTOSE; SUGAR; UNCLASSIFIED DRUG; VOLATILE AGENT;

ADHESION; ANALYTICAL PARAMETERS; ARTICLE; CASTELMAGNO PDO CHEESE; CHEESE; CHEESE RIPENING; CHEESEMAKING; CHEWINESS; ELUTION; FOOD TEXTURE; GUMMINESS; HARDNESS; MICROBIAL ACTIVITY; MOISTURE; PH; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; WINTER;

BACTERIA (MICROORGANISMS);

EID: 79960179383     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.060     Document Type: Article

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