Comparison of the characteristics of teleme cheese made from ewe's, goat's and cow's milk or a mixture of ewe's and goat's milk

International Journal of Dairy Technology

Volumn 58, Issue 3, 2005, Pages 158-163

  Mallatou, H ^a   Pappa, E C ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Cow's; Ewe's and goat's milk; Ripening; Teleme cheese; White brined cheese

Indexed keywords

CHOLESTEROL; FAT; PROTEIN; SODIUM CHLORIDE; WATER;

ARTICLE; CHEESE; CHEESE RIPENING; CHEMICAL ANALYSIS; COMPARATIVE STUDY; COW; DAIRY INDUSTRY; FAT CONTENT; FOOD COMPOSITION; FOOD PROCESSING; FOOD STORAGE; GOAT; MILK; PRIORITY JOURNAL; PROTEIN CONTENT; SHEEP; TELEME CHEESE;

CAPRA HIRCUS;

EID: 23244461844     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2005.00204.x     Document Type: Article

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