Autochthonous starter effect on the microbiological, physicochemical and sensorial characteristics of Ibores goat's milk cheeses

Lait

Volumn 83, Issue 3, 2003, Pages 193-202

  Gonzalez, José ^a   Mas, Matilde ^a   Tabla, Rafael ^b   Moriche, Javier ^b   Rao, Isidro ^a   Rebollo, José Emilio ^b   Cáceres, Pilar ^b  

^a Instituto Tecnologico Agroalimentario   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Autochthonous starter; Goat milk cheese; Ripening; Sensorial quality

Indexed keywords

BACTERIA; MICROBIOLOGY; NITROGEN; PH EFFECTS; SODIUM CHLORIDE;

AUTOCHTHONOUS STARTER EFFECT;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ENTEROCOCCUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; STAPHYLOCOCCUS;

EID: 0037984781     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2003009     Document Type: Article

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