Free Access
| Issue |
Lait
Volume 44, Number 438, 1964
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|---|---|---|
| Page(s) | 496 - 505 | |
| DOI | https://doi.org/10.1051/lait:196443818 | |
Lait 44 (1964) 496-505
DOI: 10.1051/lait:196443818
Laboratoire de Chimie du Lait et des Produits Laitiers à 1'École Supérieure d'Agriculture, Olsztyn, Pologne
DOI: 10.1051/lait:196443818
Fermentation du lactose dans les différentes variétés de fromages
J. BUDSLAWSKI and K. POGORZELSKILaboratoire de Chimie du Lait et des Produits Laitiers à 1'École Supérieure d'Agriculture, Olsztyn, Pologne
Abstract - The preliminary studies on the ripening process of cheese concentrated on the course of the lactose fermentation in cheeses most often produced in Poland, e.g. Tilsit, Gouda, Edam and Emmentaler cheeses.
It follows from the obtained data that lactose fermentation is practically over after 24 to 48 hrs. and that after 72 hrs. there are also other sugars, which means that cheese contains no other fermentative material and which is of great importance in the cheese ripening process