CHEMICAL COMPOSITION, PROTEOLYSIS, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF CHEDDAR CHEESE AS AFFECTED By VARIOUS HIGH HYDROSTATIC PRESSURE TREATMENTS DURING RIPENING

Faculty Agriculture Year: 2017
Type of Publication: ZU Hosted Pages:
Authors:
Ali Abdelrahman Ali Abdelglel
Journal: Zagazig J. Agric. Res., Zagazig J. Agric. Res., Volume:
Keywords : CHEMICAL COMPOSITION, PROTEOLYSIS, RHEOLOGICAL , ORGANOLEPTIC PROPERTIES    
Abstract:
The effect of high hydrostatic pressure (HHP) treatments on chemical composition, proteolysis, rheological properties, total free amino acids and organoleptic properties for Cheddar cheese during ripening at 8-10oC up to 120 days were evalu
    
     
 
       

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