Influence of curd heating on proteolysis and volatiles of Kashkaval cheese.

@article{Sulejmani2016InfluenceOC,
  title={Influence of curd heating on proteolysis and volatiles of Kashkaval cheese.},
  author={Erhan Sulejmani and Ali Adnan Hayaloglu},
  journal={Food chemistry},
  year={2016},
  volume={211},
  pages={160-70}
}
Kashkaval is the most popular hard cheese in Macedonia and other countries of Balkan peninsula. The aim of this research is to assess the differences of heat treatments effect (60, 70 and 90°C for 5min) in several biochemical and technological characteristics of Kashkaval cheese. Proteolysis was observed to take place at a faster rate in the Kashkaval cheeses made using the lower heat treatment. The residual enzyme activity of cheeses averaged 67.7, 43.7 and 8.4% for the cheeses heated at 60… CONTINUE READING

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