Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk

International Dairy Journal

Volumn 21, Issue 7, 2011, Pages 484-492

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

^a INIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

2-BUTANOL; 2-PENTANOL; 2-PROPANOL; DRY MATTER CONTENT; ESTERASE ACTIVITIES; ETHYL HEXANOATE; FREE AMINO ACIDS; FREE FATTY ACID; HIGH PRESSURE; PASTEURIZED MILK; SENSORY CHARACTERISTICS;

AMINO ACIDS; FATTY ACIDS; MANUFACTURE; PASTEURIZATION;

CHEESES;

BOVINAE; OVIS;

EID: 79955536228     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.02.008     Document Type: Article

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