Milk catalase activity as an indicator of thermization treatments used in the manufacture of cheddar cheese.

Abstract

Pilot-scale studies were carried out to determine the effect of different heat treatments on catalase activity during the manufacture and maturation of Cheddar cheese. Three trials were conducted to monitor catalase activity using disk flotation and polarographic methods. Cheese was manufactured from raw milk and from milk that had been treated at 60, 65… (More)

Topics

  • Presentations referencing similar topics