Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese-Reference-Cited by-同舟云学术

Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese

Published:2020-10-29 Issue:1 Volume:74 Page:225-234
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int. J. Dairy Technol.

Author:

Cais‐Sokolińska Dorota¹^ORCID,Kaczyński Łukasz K¹,Bierzuńska Paulina¹^ORCID,Skotarczak Ewa²,Dobek Anita²

Affiliation:

1. Department of Dairy Products Quality Faculty of Food Science and Nutrition Poznań University of Life Sciences ul. Wojska Polskiego 31 Poznań 60‐624 Poland

2. Department of Mathematical and Statistical Methods Poznań University of Life Sciences ul. Wojska Polskiego 28 Poznań 60‐637 Poland

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12747

Reference29 articles.

1. The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening

2. Water mobility and thermal properties of smoked soft cheese

3. The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

4. Sensory properties and volatile composition of full and non-fat cheese produce from curd — Ripened fried acid tvarog

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