Enzymes influence on the physico-chemical characteristics during semi-hard paste cheese rippening

Authors:
Mirela Jimborean, D. Ţibulcă

Volume 18, Issue 4;
Pages: 311-314;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

The main purpose of this research is the optimization of the maturation period using proteolytic and lipolytic enzymes, in order to obtain a final product with improved sensorial, physicochemical, nutritive and biological characteristics.