Characterisation of biochemical changes during ripening in Argentinean sheep cheeses

Small Ruminant Research

Volumn 94, Issue 1-3, 2010, Pages 79-89

  Bergamini, C V ^a   Wolf, I V ^a   Perotti, M C ^a   Zalazar, C A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Cheese ripening; Free amino acids; Free fatty acids; Sheep cheeses; Volatile compounds

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS HELVETICUS; OVIS ARIES; STREPTOCOCCUS THERMOPHILUS;

EID: 78049438472     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2010.07.004     Document Type: Article

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