Library Catalogue

Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104735
Title Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese
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[by] F.M.W. Visser
Author(s) Visser, F.M.W.
Publisher Wageningen : Pudoc
Publication year 1977
Description 40 p.
Series title Verslagen Landbouwkundige Onderzoekingen (870)
Notes Summaries only, data publ. in Neth. Milk Dairy J. 30(1976): 41-54; 31(1977): 120-133; 188-239; 247-27609, 210-239; 247-276  show all notes
Ook aanw. o.d.t. Cheese ripening ...., Pudoc, 56 p., ISBN 90-220-0654-9
Proefschrift Wageningen
Tutors Vos, Prof. Ir. E.A.
Graduation date 1977-11-25
Dissertation no. 702
Author abstract show abstract

A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet. These cheeses, together with aseptic starter-free cheeses, were used to elucidate the contribution of rennet, starter bacteria and milk protease to breakdown of protein and to development of bitterness and cheese flavour during ripening of Gouda cheese. Their combined action was studied in normal aseptic cheeses, allowing the estimation of possible interactions. Different amounts of enclosed rennet and different starter cultures, either 'bitter' or 'non-bitter', were used in the cheeses. Proteolysis was characterized by different analytical methods.

Online full textINTERNET
On paper FORUM ; STACKS ; NN08200,702
FORUM ; STACKS ; NN02568,0870
FORUM ; STACKS ; NN08202,702
Keyword(s) (cab) cheeses / netherlands
Categories Dairy Products
Publication type PhD thesis
Language English
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