Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters

International Dairy Journal

Volumn 13, Issue 7, 2003, Pages 547-557

  Bustamante, M A ^a   Virto, M ^a   Aramburu, M ^a   Barron, L J R ^a   Perez Elortondo F J ^a   Albisu, M ^a   De Renobales, M ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Artisanally produced rennet; Lamb rennet paste; Ovine cheese; Principal component analysis; Proteolysis; Sensory parameters

Indexed keywords

BOVINAE; LAMB; OVIS;

EID: 0037629664     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(03)00077-3     Document Type: Article

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