Medium or semisoft cheeses are probably the most common group of ripened cheeses, usually having a ripening period of 30–90 days, after which their water content is in the range of 39–50%. The starter culture intentionally added or the adventitious nonstarter lactic acid bacteria usually ...
First, it's important to know that cheese can be classified in any number of different ways. These include: texture (soft, semi-soft, hard) flavor (mild, sharp, extra sharp) age preparation method (unripened, mold-ripened, bacteria-ripened) type of milk used (cow, goat, sheep, buffalo)...
types of cheeses随打随译 世界领先的质量 拖放文件 立刻翻译 ▾外部资源(未审查的) Start analyzing straight away. FOSS global ANN calibrations cover all types of hard yellow cheeses, soft cheeses, processed cheese, quark, yogurt and butter. foss.us FOSS的全球ANN定标覆盖所有类型的硬 奶酪 、...
Surface-ripened, these cheeses are bathed, or washed, in beer, wine, brandy, brine, or other liquid at several points during the maturation process. The washing of these cheese rinds facilitates the growth of certain beneficial bacteria, which help to ripen and flavor the cheese. Some ...
Washed-rind cheeses or stinky cheeses are washed repeatedly with a saltwater brine that encourages the growth of a special bacteria gives the cheese its strong flavor. Limburger, taleggio, and epoisses de bourgogn are the most well-known. Brined cheeses are ripened in a saltwater brine, and ...
of this mountainous part of Bohemia provide the sheep with a rich diet that contributes to the robust and rather strong flavor of this pressed cheese. Abertam which is ripened in only two months, is a hard cheese with the shape of an irregular ball, and its natural rind is thin, and ...
ripened by the growth of fungi (Penicillium camemberti) on the outside of the cheese mass. In both types of cheeses, the fungi grow and release protein and fat-degrading enzymes that soften and ripen the cheese. Roquefort cheese requires about two months to ripen while Brie cheese requires ...
A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese Volatile constituents present in the water-soluble fraction (WSF) of eight hard-type cheeses (Cheddar, Edam, Gouda, Gouda 20 + , Proosdij, Maasdam, Gruy猫r......
White crust with soft, creamy yellow interiorRefers to a type of soft-ripened cheese with pronounced flavor sometimes served at breakfast with bread and fruit. Also delicious as a snack or for entertaining. BrieMild, rich Variations: Herb, Pepper, Pesto, Tomato, BasilWhite ...
[1] Grappin R, Beuvier E (1997) Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese. Int Dairy J 7: 751–761. [2] Leroy F, De Vuyst L (2004) Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Fo...