Effect of pasteurization of ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of Roncal Cheese

Journal of Dairy Science

Volumn 84, Issue 6, 2001, Pages 1320-1330

  Ortigosa, M ^a   Torre, P ^a   Izco, J M ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Ewe's milk cheese; Pasteurization; Sensory analysis; Volatile components

Indexed keywords

ANIMAL; ARTICLE; CHEESE; FEMALE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HEAT; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROBIOLOGY; MILK; ODOR; SHEEP; TASTE; TIME; VOLATILIZATION;

ANIMALS; CHEESE; FEMALE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; MILK; ODORS; SHEEP; TASTE; TIME FACTORS; VOLATILIZATION;

EID: 0035374462     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)70161-0     Document Type: Article

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