Microbiological, chemical, textural and sensory characteristics of Hispánico cheese manufactured using frozen ovine milk curds scalded at different temperatures

International Dairy Journal

Volumn 20, Issue 5, 2010, Pages 344-351

  Picon, Antonia ^a   Alonso, Rocío ^a   Gaya, Pilar ^a   Fernández García, Estrella ^a   Rodríguez, Buenaventura ^a   de Paz, Máximo ^a   Nuñez, Manuel ^a  

^a INIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO PEPTIDASE; BOVINE MILK; DRY MATTER CONTENT; FREE AMINO ACIDS; FREE FATTY ACID; HYDROPHILIC AND HYDROPHOBIC; LACTIC ACID BACTERIA; PH VALUE; RIPENING PERIODS; SENSORY CHARACTERISTICS; VOLATILE COMPOUNDS;

AMINO ACIDS; FATTY ACIDS; LACTIC ACID; ORGANIC ACIDS;

VOLATILE ORGANIC COMPOUNDS;

BACTERIA (MICROORGANISMS); BOVINAE; OVIS;

EID: 76749093101     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.12.008     Document Type: Article

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