Browsing Volume 10 by Subject "cheese flavour"

Browsing Volume 10 by Subject "cheese flavour"

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  • M. Pagthinathan, M.S.M. Nafees (Faculty of Agriculture, Eastern University Sri Lanka, 2015)
    Cheese ripening basically includes the breakdown of proteins, lipids and carbohydrates which releases flavour compounds and modifies cheese texture. Principal ripening agents are milk enzymes (plasmin and lipoprotein ...

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