Characterization of chemical and physical changes in soft cheese during ripening

In Camembert cheese, as the paracasein was proteolyzed and the pH value increased, there was an increase in water sorption, while a decrease of water activity and water mobility. The texture of the cheese changed from curd-like to a semi-liquid.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Schlesser, Joseph Edward

Contributors dc:contributor

• Schmidt, Shelly J.

• Agriculture, Food Science and Technology
• Chemistry, Biochemistry

Statement dc:rights

• Copyright 1990 Schlesser, Joseph Edward

Language dc:language

eng

Identifier

AAI9114404
(UMI)AAI9114404

OAI record oai:identifier

https://www.ideals.illinois.edu/oai-pmh?verb=GetRecord&metadataPrefix=etdms&identifier=oai%3Awww.ideals.illinois.edu%3A2142%2F23269