id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-63132	Jõudu, Ivi; Henno, Merike; Kaart, Tanel; Veskioja, Andre; Ots, Meelis	Changes in rheological properties of Edam-type cheese during ripening	2017	9	.pdf	application/pdf	5588	260	58	Results and discussion Cheese composition and dynamics of pH during processing The compositions of cheeses made with DVS and BS (Table 1) were typical for Edam cheese, whereas the mois- ture content was lower for BS cheeses as was expected from the different dynamics of the pH during processing (Table 2). The objectives of this research were to define the linear viscoelastic rheological properties of large scale production Edam-type cheese, to characterize the effect of ripening (from three days to 10 weeks) and to determine the effect of the type of starters, cheese com- position and cheese milk on the rheological properties of Edam-type cheese.	cache/afs-63132.pdf	txt/afs-63132.txt