Chemical and microbiological changes in the ripening of sainte-maure type cheese made from pasteurized goat's milk

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 47, Issue 3, 2000, Pages 264-268

  Masuda, Tetsuya ^a   Tamguchi, Tomohisa ^b   Yamasaki, Hitoshi Reginald ^a   Morichi, Toshiki ^a  

^a NIHON UNIVERSITY   (Japan)

^b Mito City Agricultural Public Corporation   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034377855     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.47.264     Document Type: Article

References (9)

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2. KOSIKOWSKI, F. : Cheese and fermented milk foods, 2nd ed. (F.V. Kosikowski and Associates, New York) , p. 364 (1982).
3. WASTENEYS, H. and BORSOOK, H. : J. Biol. Chem., 62, 1 (1924).
4. ROTH, M. : Anal. Chem. 43, 880 (1971).
5. JUAREZ, J. and RAMOS, M. : IDF bulletin No. 202, 54. (1988).
6. KUCHROO, C.N. and Fox, P.F. : Milchwissenshaft, 37, 651 (1982).
7. SAWAYA, W.N., SAFI, W.J., AL-SHALHAT, A.F. and AL-MOHAMMAD, M.M. : J. Dairy Sci., 67, 1655 (1984).