English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

International audienceThe influence of ripening temperature (11, 14, 17, $20 ^\circ$C) and ripening time (60, 90 days) on sensory properties and melting quality of Raclette cheeses made from raw milk, pasteurised milk and microfiltered milk has been investigated using the 'special cubic model' experimental design. With increased ripening temperature substantial acceleration of ripening was achieved. The higher ripening temperature led to higher counts of propionibacteria in raw milk cheeses, and, independent of the milk treatment, to higher concentration of free short chain acids, accelerated proteolysis, higher aroma intensity, decrease in water content and higher firmness. Raw milk Raclette should be ripened at $\leq 11 ^\circ$C for 90 days, whereas pasteurised milk Raclette can be ripened at $\leq 14 ^\circ$C for 90 days and microfiltered milk Raclette at $17 ^\circ$C for 60 days in order to achieve comparable sensory properties and melting quality

Influence of milk treatment and ripening conditions on quality of Raclette cheese