Effect of High-Pressure Processing on the Microbiology,Proteolysis, Biogenic Amines and Flavour of Cheese Made from Unpasteurized Milk |
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| Authors: | Calzada Javier del Olmo Ana Picon Antonia Gaya Pilar Nuñez Manuel |
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| Affiliation: | 1.Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 28040, Madrid, Spain
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| Abstract: | Food and Bioprocess Technology - Cheese varieties with long ripening periods are prone to form biogenic amines and develop off-flavours. High-pressure processing (HPP), which inactivates... |
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