Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety
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DOI: 10.3389/fnut.2021.649611
Abstract: Red-Veined Cheese is an experimental internal mold-ripened cheese using red koji powder as the red starter. The objective of this study was to characterize the physicochemical parameters, microorganisms, proteolysis, lipolysis, and volatile profile of the… read more here.
Keywords: monascus; red veined; internal monascus; veined cheese ... See more keywords