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- W2191897423 abstract "The present experiment was conducted to investigate the changes in physiochemical indices of cheese prepared from milk of Guangxi buffalo,during ripening stage.With the fresh milk of Guangxi buffalo and Holstein milk,the cheddar cheese was prepared according to normal cheese preparing process.During the ripening stage of 70 days,the changes in flavor and physicochemical characteristics of cheese were analyzed.The fat content and pH in cheeses made from milk of Guangxi buffalo and Holstein showed declining trend at earlier ripening stage,while these indices remained stable at later ripening stage.The total solids(TS) were increased with the elongation of ripening stage,while the increase in cheese made from milk of Holstein was higher than that from Guangxi buffalo milk.The crude protein and true protein contents in cheese made from milk of Guangxi buffalo at ripening stage did not differed significantly and showed lower increase followed by a declining trend,while that from Holstein milk showed a declining trend with the elongation of ripening stage.Further,all of the free amino acid contents except Cysteine in cheese made from milk of Holstein showed increase with the elongation of ripening stage." @default.
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- W2191897423 date "2010-01-01" @default.
- W2191897423 modified "2023-09-28" @default.
- W2191897423 title "Physiochemical changes in cheese made from milk of Guangxi buffalo, during ripening stage." @default.
- W2191897423 hasPublicationYear "2010" @default.
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