Changes in chemical and microbiological characteristics of goat cheese made from raw, pasteurized or high-pressure-treated milk

High Pressure Research

Volumn 19, Issue 1-6, 2000, Pages 27-32

  Buffa, M ^a   Trujillo, A J ^a   Royo, C ^a   Guamis, B ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Cheese ripening; Goat cheese; High pressure

Indexed keywords

EID: 0345731881     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950008202531     Document Type: Article

References (7)

1. IDF-FIL. (1982) International Dairy Federation Standard 4A, Brussels, Belgium.
2. IDF-FIL. (1993) International Dairy Federation Standard 20B, Brussels, Belgium.
3. Folkertsma, B. and Fox, P. F. (1992) J. Dairy Res., 59, 217-224.
4. Kuchroo, C. N. and Fox, P. F. (1982) Milchwissenschaft, 37, 331-335.
5. Trujillo, A. J., Ferragut, V., Gervilla, R., Capellas, M. and Guamis, B. (1997) Recent Res. Devel. in Agricultural and Food Chem., 1, 137-159.
6. Trujillo, A. J., Royo, C., Guamis, B. and Ferragut, V. (1999a) Milchwissenschaft, 54, 197-199.
7. Trujillo, A. J., Royo, C., Ferragut, V. and Guamis, B. (1999b) J. Food Sci., 64(5), 833-837.