influence of the activation of lactoperoxidase system and the effect of refrigeration on the evolution of the main characteristics during ripening of cheese is easy cooked paste of saint paulin

摘要

the invention aims to provide a semi closed type cheese saint paulin obtained from a refrigerated milk cow c for 72 hours, which has been previously activated lactoperoxidase system. the activation of this system significantly improves the hygienic quality, physicochemical and biochemical of foodstuff.