Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening

The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, moisture, fat, fat in dry matter, total protein, ash, N...

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Publicado en:Foods
Autores principales: Mureşan, Crina Carmen, Marc, Romina Alina (Vlaic), Anamaria Semeniuc, Cristina, Ancuţa Socaci, Sonia, Fărcaş, Anca, Fracisc, Dulf, Rodica Pop, Carmen, Rotar, Ancuţa, Dodan, Andreea, Mureşan, Vlad, Mureşan, Andruţa Elena
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI 2021
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Article
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC7911251/
https://ncbi.nlm.nih.gov/pubmed/33513708
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020258
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