Contents of some organic acids during cheese ripening

[摘要] Autochthone cheese, produced under industrial conditions, ripened for 6 weeks stored at 12 °C and at 85% of relative humidity. The change of lactose, free L- and D- lactic acid, citric acid and malic acid was established by the enzyme...

[学科分类] 工程和技术（综合）

[关键词] ripening of "Zdenački"cheese;L and D lactic acid;citric acid;malic acid