Using fermented cheese whey to reduce acidification time of Oaxaca cheese;Uso de suero fermentado para reducir el tiempo de acidificación del queso Oaxaca

Agrociencia

Volumn 40, Issue 5, 2006, Pages 569-575

  Aguilar Uscanga, Blanca R ^a   Montero Lagunes, Maribel ^b   De la Cruz, Javier ^c   Solís Pacheco, Josué R ^a   García, Hugo S ^c  

^a Centro de Investigación y Asistencia   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^c INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Acidification; Lipolysis; Oaxaca cheese; Proteolysis

Indexed keywords

EID: 33748308817     PISSN: 14053195     EISSN: 14053195     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

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