Original paper
Behaviour of water in different types of goats' cheese
Abstract
Semi-hard, hard, and extra-hard goats' cheeses were analysed for water mobility by nuclear magnetic resonance relaxometry (NMR) and thermal properties by differential scanning calorimetry (DSC). In extra-hard cheese, the amount of bulk water as a proportion of the total water was the lowest, which indicated that the water was strongly entrapped in the proteolipidic network and bound by the water-soluble substances arising after increased...
Paper Details
Title
Behaviour of water in different types of goats' cheese
Published Date
Aug 1, 2019
Journal
Volume
95
Pages
18 - 24
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Notes
History