Feta cheese texture: The effect of caprine and ovine milk concentration

International Journal of Dairy Technology

Volumn 56, Issue 4, 2003, Pages 233-236

  Tsigkros, D ^a   Folland, E ^b   Moate, R ^b   Brennan, C S ^b  

^a Rodopi Dairy Industry of Xanthi   (Greece)

^b NONE

Author keywords

Casein; Cheese; Microstructure; Milk; Texture

Indexed keywords

NORLEUCINE;

ARTICLE; CHEESEMAKING; CONCENTRATION (PARAMETERS); CORRELATION ANALYSIS; DAIRY INDUSTRY; DAIRY PRODUCT; FOOD COMPOSITION; GOAT; HARDNESS; MILK LEVEL; PRIORITY JOURNAL; SCANNING ELECTRON MICROSCOPY; STRUCTURE ANALYSIS;

CAPRA; CAPRA HIRCUS; OVIS;

EID: 0242641579     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2003.00112.x     Document Type: Article

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