Publication detail

Chemical and biochemical processes during ripening of cheeses

VÍTOVÁ, E.

Original Title

Chemical and biochemical processes during ripening of cheeses

Type

conference paper

Language

English

Original Abstract

During process of cheeses ripening all major components of milk e.g. lipids, proteins and lactose are changed. Cheeses acquires its characteristic aroma, flavour and texture. The flavours of different cheeses result from the use of different microbial starter cultures, varying incubation times and conditions, and the inclusion or omission of secondary microbial species late in the fermentation process.

Key words in English

cheese, ripening

Authors

VÍTOVÁ, E.

Released

1. 9. 1999

Publisher

Brno University of Technology, Faculty of Chemistry

Location

Brno

Pages from

100

Pages to

100

Pages count

1

BibTex

@inproceedings{BUT3312,
  author="Eva {Vítová}",
  title="Chemical and biochemical processes during ripening of cheeses",
  booktitle="Chemistry and Life",
  year="1999",
  pages="1",
  publisher="Brno University of Technology, Faculty of Chemistry",
  address="Brno"
}