Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus.
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DOI: 10.1016/j.foodres.2020.109657
Abstract: Monascus spp. are fungi that have been applied in food production for centuries and produce a range of bioactive metabolites. The objective of this study was to investigate the characteristics of proteolysis, lipolysis, textural and… read more here.
Keywords: monascus; ripened cheese; proteolysis lipolysis; cheese ripened ... See more keywords
The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures
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DOI: 10.3390/molecules27248745
Abstract: As a regional product, Koryciński cheese is one of the most important cheeses in the Podlasie region of Poland. In this study, the influence of technological processes, such as ripening, on shaping the organoleptic characteristics… read more here.
Keywords: cheese ripened; aroma composition; composition koryci; koryci ski ... See more keywords