Effects of high pressure treatment on fermentation processes during ripening of Gouda cheese

P. Butz Institute of Chemistry and Biology, Federal Research Centre for Nutrition, Karlsruhe, Germany

A. Fernández Institute of Chemistry and Biology, Federal Research Centre for Nutrition, Karlsruhe, Germany

W.-D. Koller Institute of Process Technology, Federal Research Centre for Nutrition, Karlsruhe, Germany

W. Messens Department of Food Technology and Nutrition, University of Ghent, Belgium

B. Tauscher Institute of Chemistry and Biology, Federal Research Centre for Nutrition, Karlsruhe, Germany

References

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Tauscher , B. 1995 . Pasteurization of food by hydrostatic high pressure: chemical aspects . Z. Lebensm. Unters. Fosch. , 200 : 3 – 3 .
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Yokoyama , H. Method for Accelerating Cheese Ripening . European Patent Application EP 0469857 Al . 1992 .
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Effects of high pressure treatment on fermentation processes during ripening of Gouda cheese

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