Season and Processing Technology Impact on a Traditional Mountain Emmental Cheese
Season and Processing Technology Impact on a Traditional Mountain Emmental Cheese
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Full title
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Publisher
Basel: MDPI AG
Journal title
Language
English
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Publication information
Publisher
Basel: MDPI AG
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Scope and Contents
Contents
This paper aimed to investigate the amino acid, fatty acid, proximate composition, total phenolic content (TPC), texture, color, and sensory properties of an Emmental type cheese from Ţara Dornelor, Romania as influenced by the processing technology (CA sample made in a stainless steel tank, with spontaneous microflora and ripening of 70 days, and...
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Full title
Season and Processing Technology Impact on a Traditional Mountain Emmental Cheese
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_b6c05254ec684fe4ba3e800893604415
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_b6c05254ec684fe4ba3e800893604415
Other Identifiers
ISSN
2077-0472
E-ISSN
2077-0472
DOI
10.3390/agriculture14122149
