Abstract
The aim of the present study was to investigate the effects of improving ripening temperature on Gouda cheese. In order to evaluate the quality changes of Gouda cheese with different temperature (12°C,15°C,18°C) during its ripening period, the change of soluble nitrogen (SN）, protein hydrolysis, texture properties were measured. Ripening temperature had a significant effects on SN concentration and protein degradation. Results showed that the Gouda cheese with best quality was ripened at 15°C after 90d.
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