Oaxaca cheese: Flavour, texture and their interaction in a Mexican traditional pasta filata type cheese

CYTA - Journal of Food

Volumn 10, Issue 1, 2012, Pages 63-70

  Villanueva Carvajal, Adriana ^a   Esteban Chávez, Miguel ^a   Espinoza Ortega, Angélica ^a   Arriaga Jordán, Carlos Manuel ^a   Dominguez Lopez, Aurelio ^a  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO   (Mexico)

Author keywords

Flavour; Non pasteurized milk; Oaxaca cheese; Pasta filata; Texture; Traditional production

Indexed keywords

CANONICAL CORRELATIONS; HIGHLY-CORRELATED; INDUSTRIAL COMPANIES; NON-PASTEURIZED MILK; PASTA FILATA; PRODUCTION PROCESS; TEXTURE PROFILE;

FLAVORS;

TEXTURES;

EID: 84860265397     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2011.557840     Document Type: Article

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