Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewe's-milk cheese

International Dairy Journal

Volumn 12, Issue 1, 2002, Pages 27-34

  Irigoyen, A ^a   Izco, J M ^a   Ibanez F C ^a   Torre, P ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Casein; Lamb rennet; Ovine cheese; Proteolysis; Ripening; Sensory

Indexed keywords

LAMB; OVIS;

EID: 0036186414     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00147-9     Document Type: Article

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