Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation

European Food Research and Technology

Volumn 233, Issue 3, 2011, Pages 483-488

  Delgado, Francisco José ^a   Gonzalez Crespo J ^a   Cava, Ramón ^b   Ramírez, Rosario ^a  

^a Instituto Tecnológico Agroalimentario INTAEX Technological Agri food Institute   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Goat cheese; Instrumental texture; Proteolysis; Raw milk

Indexed keywords

DRY MATTERS; FREE AMINO ACIDS; GOAT CHEESE; INITIAL STAGES; INSTRUMENTAL TEXTURE; LATE RIPENING; RAW MILK; RIPENING PROCESS; TEXTURAL PARAMETERS;

AMINO ACIDS; CASEIN; DEGRADATION; NITROGEN; PRINCIPAL COMPONENT ANALYSIS; TEXTURES;

CHEESES;

CAPRA HIRCUS;

EID: 84860395786     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1536-3     Document Type: Article

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