Effect of fat content and manufacturing process on dipping time and fat and protein recoveries of Cebreiro cheese

Milchwissenschaft

Volumn 52, Issue 8, 1997, Pages 440-443

  Fernandez Albalat M P ^a   Fernandez M A ^a   Mendez J ^a   Diaz O ^a   Cobos, A ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040265482     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

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4. LUCEY, J., KELLY, J.: J. Soc. Dairy Technol. 47 1-14 (1994)
5. Association of Official Analytical Chemists: In Official Methods of Analysis. (Ed. AOAC), Washington, DC (1995)
6. CASADO, P.: In Métodos de análisis de la leche y productos lácteos. (Ed. ILE), Madrid (1987)
7. MÉNDEZ, J., FERNÁNDEZ-ALBALAT, P.: Industrias Láct. Españ. 203-204 40-43
8. DUNAND, C.: In École Nationale des Industries Laitières et des Industries Agro-Alimentaries. Surgères, France
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10. CORREDIG, M., DALGLEISH, D.G.: J. Dairy Res. 63 441-449 (1996)