Cheese texture and ripening technologies: Meiji Holdings Last 5 Years research landscape
Controlling curd rheology and mold-driven proteolysis is required to achieve specific stringiness and flavor profiles in fibrous and soft cheese varieties.
What technical problems is Meiji Holdings addressing in Cheese texture and ripening technologies?
Fibrous cheese texture inconsistency
(12) documents
Inconsistent fiber alignment causes poor tearability and mechanical failure during stringiness evaluation.
Surface mold growth inhibition
(13) documents
Smoking processes and bacterial competition inhibit white mold development on soft cheese surfaces.
Processed cheese thermal degradation
(27) documents
High-temperature melting and retort sterilization cause flavor loss and palatability degradation in containerized cheese.
