Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis
The salt distribution process in artisanal sheep cheese with an innovative shape of eight lobes was investigated. The cheese was subjected to two brining conditions: 24 h with brine at 16°Baumé and 12 h at 22°Baumé. The chemical composition (pH, water activity,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2304-8158/8/3/100 |