Colour traits in the evaluation of the ripening period of Asiago cheese

Italian Journal of Animal Science

Volumn 8, Issue SUPPL. 2, 2009, Pages 412-413

  Marchesini, Giorgio ^a   Balzan, Stefania ^a   Segato, Severino ^a   Novelli, Enrico ^a   Andrighetto, Igino ^a,b  

^a UNIVERSITY OF PADOVA   (Italy)

^b ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLE VENEZIE   (Italy)

Author keywords

Asiago d'Allevo cheese; Colour; Ripening period

Indexed keywords

EID: 79960257354     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2009.s2.412     Document Type: Article

References (5)

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3. McSweeney, P.L.H., 2004. Biochemistry of cheese ripening. Int. J. of Dairy Tech. 57 (2/3):127-144.
4. Pavia, M., Guamis, B., Trujillo, A.J., Capellas, M., Ferragut, V., 1999. Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation. Int. Dairy Journal, 9:91-98.
5. Pinho, O., Mendes, E., Alves, M.M., Ferreira, I.M., 2005. Chemical, physical, and sensorial characteristics of "Terrincho" ewe cheese: changes during ripening and intravarietal comparison. J. Dairy Sci. 87:249-257.