Influence of chemical and biochemical characteristics on the texture of Appenzeller® cheese
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DOI: 10.1016/j.idairyj.2017.08.002
Abstract: Texture properties are very important quality parameters of Appenzeller® cheese. The Appenzeller® Cheese Makers Association defines optimal texture quality as being characterised by a softness that lasts at least three months. During winter production, texture-related… read more here.
Keywords: influence chemical; biochemical characteristics; characteristics texture; appenzeller cheese ... See more keywords