Cheese Varieties: Volatile Carboxylic Acids Contribute to their Unmistakeable Character

Cheese varieties from Switzerland are characterised according to various criteria. Agroscope analysed the free volatile carboxylic acids in ten cheese varieties and demonstrated that the latter are suitable for characterisation and differentiation.

Swiss Agricultural Research: Cheese Varieties: Volatile Carboxylic Acids Contribute to their Unmistakeable Character

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Swiss Agricultural Research

Last modification 19.09.2023