Metadata
Author: springer
Data
English[en]
Four Cheddar-style cheeses were made in triplicate: full-fat control (FFC), half-fat control (HFC), full fat + GT (FFGum) and half fat + GT (HFGum). Cheesemilk for the latter two cheeses was supplemented with GT at a level of 0.05% (w/v); all cheeses were ripened at 8 °C for 10 months.
Chinese[zh]
四种类型的切达干酪在制作过程中重复三次,他们分别是全脂切达干酪对照组(FFC);半脂切达干酪对照组(HFC);全脂切达干酪+黄芪胶(FFGum)和半脂切达干酪+黄芪胶(FFGum),后两种切达干酪在制作过程中补充了含量为0.05% (w/v)的黄芪胶,所有的干酪在8 °C成熟10个月。