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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Bibliografiska uppgifter
I publikationen:Front Nutr
Huvudupphovsmän: Jiao, Jingkai, Zheng, Zhiqiang, Liu, Zhenmin, You, Chunping
Materialtyp: Artigo
Språk:Inglês
Publicerad: Frontiers Media S.A. 2021
Ämnen:
Nutrition
Länkar: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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