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  • Flavor development of cheddar cheese under different manufacturing practices

    Creator:
    Lemus, Freddy Mauricio
    Abstract:
    Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
    Resource Type:
    Masters Thesis
    Full Text:
    and flavor of a product. Therefore, those compounds with greater impact on the perceived aroma and