Characterisation of Gouda cheeses based on sensory, analytical andhigh-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition onsodium-reduced Gouda cheese

International Dairy Journal

Volumn 33, Issue 2, 2013, Pages 142-152

  Ruyssen, T ^a   Janssens, M ^b   Van Gasse, B ^a   Van Laere, D ^c   Van der Eecken, N ^c   De Meerleer, M ^c   Vermeiren, L ^c   Van Hoorde, K ^a   Martins, J C ^a   Uyttendaele, M ^a   De Vuyst, L ^b  

^a GHENT UNIVERSITY   (Belgium)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^c UNIVERSITY COLLEGE GHENT   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ADJUNCT CULTURES; CHEMICAL FINGERPRINT; CHEMOMETRICES; LACTOBACILLUS HELVETICUS; METABOLIC PROCESS; MULTIVARIATE DATA ANALYSIS; SENSORY CHARACTERISTICS; STARTER CULTURES;

AMINO ACIDS; CHEMICAL ANALYSIS; MULTIVARIANT ANALYSIS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; STRAIN;

BRINES;

LACTOBACILLUS HELVETICUS; LACTOBACILLUS PARACASEI;

EID: 84882904071     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.04.009     Document Type: Article

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