Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety

Red-Veined Cheese is an experimental internal mold-ripened cheese using red koji powder as the red starter. The objective of this study was to characterize the physicochemical parameters, microorganisms, proteolysis, lipolysis, and volatile profile of the cheese during 33 days of ripening. The gross...

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Detalhes bibliográficos
Publicado no:Front Nutr
Main Authors: Jiao, Jingkai, Zheng, Zhiqiang, Liu, Zhenmin, You, Chunping
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2021
Assuntos:
Nutrition
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8085271/
https://ncbi.nlm.nih.gov/pubmed/33937306
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnut.2021.649611
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