Evolution of lipolysis during the ripening of traditional Feta cheese

Food Chemistry

Volumn 93, Issue 1, 2005, Pages 73-80

  Georgala, Aikaterini ^a   Moschopoulou, Ekaterini ^a   Aktypis, Anastasios ^a   Massouras, Theophilos ^a   Zoidou, Evaggelia ^a   Kandarakis, Ioannis ^a   Anifantakis, Emmanuel ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Artisanal rennet; Feta cheese; Free fatty acids; Lipolysis

Indexed keywords

BUTYRIC ACID; DECANOIC ACID; FATTY ACID; LAURIC ACID; YOGHURT;

ACIDITY; ARTICLE; CATTLE; CHEESE; FOOD PROCESSING; GOAT; LAMB; LIPOLYSIS; LOW TEMPERATURE; MILK; REACTION TIME; STATISTICAL SIGNIFICANCE; TASTE;

CAPRA HIRCUS; OVIS; OVIS ARIES;

EID: 18044384403     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.09.007     Document Type: Article

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