A procedure for the manufacture of goat milk cheese with controlled-microflora by means of high hydrostatic pressure

Food Chemistry

Volumn 69, Issue 1, 2000, Pages 73-79

  Trujillo, A J ^a   Guamis, B ^a   Carretero, C ^b  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b Unitat Tecn Agroalimentaria (CeRTA)   (Spain)

Author keywords

Controlled microflora; Goat cheese; High pressure treatment

Indexed keywords

NITROGEN; PLASMIN;

ARTICLE; CHEESE; CONTROLLED STUDY; ELECTROPHORESIS; ENZYME ACTIVITY; FOOD PROCESSING; GOAT; HYPERBARISM; MICROORGANISM; MILK; MOISTURE; NONHUMAN; PH; PRESSURE; PROTEIN DEGRADATION; TECHNIQUE;

CAPRA HIRCUS;

EID: 0033954658     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00242-3     Document Type: Article

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