Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

LWT

Volumn 48, Issue 2, 2012, Pages 268-275

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

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

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Microbiology; Proteolysis; Raw goat milk cheese; Sensory analysis; Texture

Indexed keywords

DAIRIES; DAIRY PRODUCTS; HIGH PRESSURE EFFECTS; MICROBIOLOGY; NITROGEN; PROTEOLYSIS; TEXTURES;

ACCELERATING EFFECT; DIFFERENT STAGES; ENTEROBACTERIACEAE; GOAT MILKS; INSTRUMENTAL TEXTURE; ODOUR INTENSITY; SENSORY CHARACTERISTICS; TEXTURE PROFILE ANALYSIS;

SENSORY ANALYSIS;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ENTEROBACTERIACEAE; LISTERIA;

EID: 84861182190     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.03.025     Document Type: Article

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