Characteristics of Anevato Cheese made from Raw or Heat-treated Goat Milk Inoculated with a Lactic Starter

LWT

Volumn 33, Issue 7, 2000, Pages 483-488

  Xanthopoulos, Vassilios ^a   Polychroniadou, Anna ^a   Litopoulou Tzanetaki, Evanthia ^a   Tzanetakis, Nicolaos ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Anevato cheese; goat milk; heat treatment; lipolysis; microflora; PDO; proteolysis; starter

Indexed keywords

EID: 0034583899     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0699     Document Type: Article

References (26)

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