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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Détails bibliographiques
Publié dans:Foods
Auteurs principaux: 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
Format: Artigo
Langue:Inglês
Publié: MDPI 2021
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Article
Accès en ligne: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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