Ghent University Academic Bibliography


Project: Evaluation of the maturation on the meltbehaviour of hard cheeses with incorporated microparticular protein.

project duration
01-NOV-98 – 31-OCT-00
In a first phase of the project, the goal is to develop a more fundamental, reological test to complete or even replace the current empirical melting test for cheeses. In a second phase, the melting behaviour and the ripening of Cheddar with and without incorporated micro-particular whey proteins will be compared.