Biochemical study of industrially produced Arzúa-Ulloa semi-soft cows' milk cheese: Effects of storage under vacuum and modified atmospheres with high-nitrogen contents

International Dairy Journal

Volumn 21, Issue 4, 2011, Pages 261-271

  Rodriguez Alonso P ^a   Centeno, J A ^b   Garabal, J I ^a  

^a Agricultural Research Center of Mabegondo CIAM   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ACETOIN; APPROPRIATE TECHNIQUES; BACTERIAL METABOLISM; BIOCHEMICAL STUDIES; COWS' MILK; DIACETYL; HIGH-NITROGEN; MODIFIED ATMOSPHERE; SENSORY QUALITIES; VACUUM PACKAGING; VOLATILE COMPOUNDS;

ACETALDEHYDE; ACETIC ACID; BUTYRIC ACID; FOOD PROCESSING; KETONES; VACUUM; VOLATILE ORGANIC COMPOUNDS;

MODIFIED ATMOSPHERE PACKAGING;

BACTERIA (MICROORGANISMS);

EID: 79951508913     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.11.008     Document Type: Article

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