Influence of salting procedure on the composition of Muenster-type cheese

Muenster-type cheeses were salted with a traditional saturated brine solution or by direct addition of salt to the curd. Cheeses were evaluated at 0, 30, 60, 90, 120, and 180 d of age for numbers and type of microflora, casein hydrolysis, and amounts of free fatty acids. No significant differences w...

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Bibliographic Details

Published in:	Journal of dairy science Vol. 83; no. 6; p. 1396
Main Authors:	Ponce De Leon-Gonzalez, L P, Wendorff, W L, Ingham, B H, Jaeggi, J J, Houck, K B
Format:	Journal Article
Language:	English
Published:	United States 01-06-2000
Subjects:	Animals Caseins - analysis Cheese - analysis Cheese - microbiology Environment Fatty Acids, Nonesterified - analysis Lactobacillus - growth & development Protein Hydrolysates - analysis Sodium Chloride - administration & dosage Sodium Chloride - adverse effects Sodium Chloride - pharmacology Time Factors Yeasts - growth & development
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