Microbiological, biochemical and compositional changes during ripening of São Jorge - a raw milk cheese from the Azores (Portugal)

Food Chemistry

Volumn 112, Issue 1, 2009, Pages 131-138

  Kongo, J Marcelino ^a,b   Gomes, Ana M ^a   Malcata, F Xavier ^a   McSweeney, P L H ^c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF THE AZORES   (Portugal)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Aroma; Biochemistry; Cheese; Composition; Evolution; Microbiology; Proteolysis; S o Jorge

Indexed keywords

ALCOHOL; BETA CASEIN; CASEIN; CHYMOSIN; PLASMIN; SODIUM CHLORIDE; WATER;

AROMA; ARTICLE; CHEESE; CHEESE RIPENING; CHEMICAL COMPOSITION; ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOCOCCUS; MESOPHILIC BACTERIUM; MICROBIOLOGY; MICROCOCCUS; MOISTURE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PORTUGAL; PROTEIN DEGRADATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 47749097089     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.067     Document Type: Article

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