The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life

Journal of Dairy Science

Volumn 95, Issue 9, 2012, Pages 4760-4767

  Masotti, F ^a   Battelli, G ^b   De Noni, I ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Capillary zone electrophoresis; Goat cheese; Proteolysis; Solid phase microextraction gas chromatography coupled to mass spectrometry

Indexed keywords

ALDEHYDE; N HEXANAL; N-HEXANAL; VOLATILE FATTY ACID;

ANIMAL; ARTICLE; CHEESE; FOOD QUALITY; FOOD STORAGE; GOAT; MASS FRAGMENTOGRAPHY; MICROBIOLOGY; MILK; PROTEIN DEGRADATION; TIME;

ALDEHYDES; ANIMALS; CHEESE; FATTY ACIDS, VOLATILE; FOOD QUALITY; FOOD STORAGE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GOATS; MILK; PROTEOLYSIS; TIME FACTORS;

EID: 84865323219     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-5039     Document Type: Article

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