Now showing items 1-2 of 2
Yeast diversity in white mould-ripened cheeses
(University of the Free State, 2002-01)
Surface mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with the consumer, as there is an increasing demand for it (Gripon, 1987). ...
Enzymes from yeast adjuncts in proteolysis during cheddar cheese ripening
(University of the Free State, 2007-11)
A great deal of research in cheese technology is devoted towards the manipulation of glycolysis, lipolysis and proteolysis in order to accelerate ripening times or to improve flavour. There is increasing evidence that ...