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The potential for carbon dioxide formation during ripening of acid curd cheese

Author:
Jaros, D., Hofmann, T., Rohm, H.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.7 pp. 1140-1145
ISSN:
0023-6438
Subject:
cheese ripening, milk curds, acid treatment, carbon dioxide, calcium carbonate, sodium chloride, sodium bicarbonate, yeasts, cheese starters, anhydrous ammonia, semisoft cheeses, hard cheeses, batch fermentation
Agid:
2801315