Changes in free fatty acids during ripening of Teleme cheese made with ewes', goats', cows' or a mixture of ewes' and goats' milk

International Dairy Journal

Volumn 13, Issue 2-3, 2003, Pages 211-219

  Mallatou, Heleni ^a   Pappa, Eleni ^a   Massouras, Theophilos ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Free fatty acids; Lipolysis; Teleme cheese

Indexed keywords

BOVINAE; CAPRA HIRCUS; OVIS;

EID: 0037217167     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00153-X     Document Type: Article

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