文章基本信息

标题：Influence of milk acidity on sensory characteristics of Emmental cheese
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作者：Jakelj, Lj. ; Pfeifer, Klara
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：1993
卷号：43
期号：2
页码：107-110
出版社：Hrvatska Mljekarska Udruga
摘要：The influence of the level of milk acidity on the course of production, ripening and sensory characteristics of Emmental cheese produced at the Dairy "Mlekopromet", Ljutomer was investigated during 1990. The results point to direct influence of titratable acidity of milk on quality of Emmental cheese. According to that milk indicator produced cheese quality class could be presupposed provided that processing was properly conducted.
关键词：Emmental cheese; production; degrees of titratable milk acidity; influence on cheese processing; ripening and sensory characteristics