Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composit...

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Bibliografiske detaljer
Main Authors: Jung, Ho-Jung, Ko, Eun-Jung, Kwak, Hae-Soo
Format: Artigo
Sprog:Inglês
Udgivet: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4092891/
https://ncbi.nlm.nih.gov/pubmed/25049768
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2013.13255
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