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Ovidius University Annals of Chemistry
Volume 34 (2023): Issue 1 (January 2023)
Open Access
The effect of maturation conditions on physicochemical and viscoelastic properties of Kashkaval cheese
Sergiu Pădureţ
Sergiu Pădureţ
| Jul 05, 2023
Ovidius University Annals of Chemistry
Volume 34 (2023): Issue 1 (January 2023)
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Published Online:
Jul 05, 2023
Page range:
34 - 40
Received:
Feb 28, 2023
Accepted:
Mar 18, 2023
DOI:
https://doi.org/10.2478/auoc-2023-0006
Keywords
Kashkaval cheese
,
Maxwell model
,
decay stress
,
relaxation time
,
color
© 2023 Sergiu Pădureţ, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Sergiu Pădureţ
Faculty of Food Engineering Stefan cel Mare University of Suceava
Suceava, Romania