PHYSICAL CHEMICAL MODIFICATIONS OCCURING DURING GOUDA NATURAL CHEESE MATURATION
10th International Multidisciplinary Scientific GeoConference - SGEM2010, www.sgem.org, SGEM2010 Conference Proceedings/ ISBN 10: 954-91818-1-2, June 20-26, 2010, Vol. 1, 1187-1190 pp
ABSTRACT
Gouda Nature cheese maturation is the most difficult operation of the whole
technological manufacturing process. This paper shall present some of the physical
chemical modifications that occur during this kind of Gouda cheese maturation, and the
value of these parameters at the end of the validity period.
Keywords: dry substance, humidity, grease, protein, acidity
PAPER 2010/s12.4: PHYSICAL CHEMICAL MODIFICATIONS OCCURING DURING GOUDA NATURAL CHEESE MATURATION
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