Ripening of ovine milk cheeses: Effects of plant rennet, pasteurization, and addition of starter on lipolysis

Food Chemistry

Volumn 59, Issue 3, 1997, Pages 427-432

  Sousa, Maria J ^a   Malcata, F Xavier ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

CHYMOSIN; FATTY ACID; LONG CHAIN FATTY ACID; MILK CLOTTING ENZYME; RENNET; SATURATED FATTY ACID; UNCLASSIFIED DRUG; UNSATURATED FATTY ACID;

ARTICLE; BACTERIUM CULTURE; CHEESE; CHEESE RIPENING; CHEESEMAKING; LIPOLYSIS; MATURATION; MILK; PASTEURIZATION; SHEEP;

ANIMALIA; BACTERIA (MICROORGANISMS); CYNARA CARDUNCULUS; OVIS; OVIS ARIES;

EID: 0030969299     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00298-1     Document Type: Article

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