Characterization of Prato cheese, a Brazilian semi-hard cow variety: Evolution of physico-chemical parameters and mineral composition during ripening

Food Control

Volumn 13, Issue 4-5, 2002, Pages 329-336

  Cichoscki, Alexandre J ^a   Valduga, Eunice ^a   Valduga, Alice T ^a   Tornadijo, María E ^b   Fresno, José M ^b  

^a URI Câmpus de Erechim   (Brazil)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

Characterization; Cheese; Chemical composition; Mineral content; Prato

Indexed keywords

CALCIUM; COPPER; IRON; LACTOSE; MANGANESE; MINERAL; PHOSPHORUS; SODIUM CHLORIDE; TRACE ELEMENT; ZINC;

ARTICLE; BRAZIL; CHEESE; CHEESE RIPENING; CHEMICAL COMPOSITION; CONTROLLED STUDY; COW; FOOD COMPOSITION; MILK; PH; PHYSICAL CHEMISTRY;

EID: 0036100004     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(02)00039-7     Document Type: Article

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