Modeling weight loss of cheese during ripening and the influence of dairy system, parity, stage of lactation, and composition of processed milk.

Abstract excerpt

The yield, flavor, and texture of ripened cheese result from numerous interrelated microbiological, biochemical, and physical reactions that take place during ripening. The aims of the present study were to propose a 2-compartment first-order kinetic model of cheese weight loss over the ripening period; to test the variation in new informative phenotypes describing this process; and to assess the effects on these...

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