Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese
Sign Up to like & getrecommendations! Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2018.11.010
Abstract: Abstract The present study focuses on the effect of gas permeability on dry matter, colour, inner- and outer texture, and sensory properties of foil-ripened 0.5 kg semi-hard goat cheese during 3 weeks of ripening (13 °C; 88%… read more here.
Keywords: gas; semi hard; permeability; goat cheese ... See more keywords