State Institute for Quality Control of Agricultural Products (RIKILT), Bornsesteeg 45, 6708 PD Wageningen The NetherlandsElsevier B.V.Journal of Chromatography AHAASNOOT W., STOUTEN P., VENEMA D.P. High-Performance Liquid Chromatography determination the extent of proteolysis in Gouda cheese. ...
Whith the marketing, the company will continue to innovate that their products to be acceptable to consumers with price as expected consumers but still give a good quality. Cheese gouda is chees hard with the moisture ontent of 35-40%, from making cheese gouda from the netherland. Gouda ...
- 《Journal of Agricultural & Food Chemistry》 被引量: 145发表: 2009年 High Pressure Brining of Gouda Cheese and its Effect on the Cheese Serum The pH and UREA-PAGE densitograms of Gouda cheese that was high-pressure processed during the brining period for 30 min at pressures ranging from ...
;CONSTITUTION: A method for producing a food-added Gouda cheese comprises finely cutting a deposited curd into 0.5-3cm square dice-like pieces before the molding of Gouda cheese in the production process, adding desired food ground products to the fine cut curd pieces in an amount of 0.1-3wt...
;CONSTITUTION: A method for producing a food-added Gouda cheese comprises finely cutting a deposited curd into 0.5-3cm square dice-like pieces before the molding of Gouda cheese in the production process, adding desired food ground products to the fine cut curd pieces in an amount of 0.1-3wt...