The content of free fatty acids in relation to electronic nose sensors responses and sensory evaluation of cheese in a lamb skin sack (Sir iz mišine) throughout ripening
The leading biochemical process during ripening of cheese in a lamb skin sack is lipolysis. In order to evaluate the influence of free fatty acids (FFA) liberated during lipolysis, on the cheese in a sack flavour and aroma, the relationship between sensory properties (odour, taste and total sensory...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2016-01-01
|
| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=222321 |