Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese

Journal of Dairy Research

Volumn 73, Issue 2, 2006, Pages 216-226

  Lanciotti, Rosalba ^a   Vannini, Lucia ^a   Patrignani, Francesca ^a   Iucci, Luciana ^a   Vallicelli, Melania ^a   Ndagijimana, Maurice ^a   Guerzoni, Maria Elisabetta ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Caciotta cheese; High pressure homogenisation; Lipolysis; Proteolysis; Ripening

Indexed keywords

FAT; MILK PROTEIN;

ANIMAL; ANIMAL DISEASE; ARTICLE; BACTERIAL COUNT; CATTLE; CHEESE; CHEMISTRY; FEMALE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HYDROSTATIC PRESSURE; LIPOLYSIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; STANDARD; TASTE; TIME;

ANIMALS; CATTLE; CHEESE; COLONY COUNT, MICROBIAL; FATS; FEMALE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HYDROSTATIC PRESSURE; LIPOLYSIS; MILK; MILK PROTEINS; TASTE; TIME FACTORS;

LACTOBACILLUS;

EID: 33646464231     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029905001640     Document Type: Article

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