Publication
INFLUENCE OF MILK HEAT TREATMENT AND SALTING METHODS ON COMPOSITION, PROTEOLYSIS AND VOLATILE PROFILE OF NASAL CHEESE
(STEF92 Technology, 2017-06-20, Florina Radu, Iuliana Popescu, Delia-Gabriela Dumbrava, Camelia Moldovan, Lia Rotariu)
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Nasal cheese is a smear ripened traditional Romanian cheese produced in a natural cave near Taga commune, Cluj County. The effect of varying heat treatments (65 or 80 пїЅC for 20 and 5 minutes respectively) and salting methods (dry or brine salting) on bacterial viability and biochemical properties in Nasal cheese were investigated. Brevibacterium linens, a corynebacterium produce a characteristic "sulphur" aroma associated with such cheese. Therefore, this study also investigated the profile of volatile compounds...
Advances in Biotechnology2017