Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

LWT

Volumn 50, Issue 2, 2013, Pages 538-544

  Queiroga, Rita de Cássia Ramos do Egypto ^a   Santos, Bárbara Melo ^a   Gomes, Ana Maria Pereira ^b   Monteiro, Maria João ^b   Teixeira, Susana Maria ^b   de Souza, Evandro Leite ^a   Pereira, Carlos José Dias ^c   Pintado, Maria Manuela Estevez ^b  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^c INSTITUTO POLITÉCNICO DE COIMBRA   (Portugal)

Author keywords

Dairy products; Goat milk; Quality; Semi hard cheese

Indexed keywords

COLD STORAGE; DAIRY PRODUCTS; IMAGE QUALITY; MIXTURES; ODORS; POLYUNSATURATED FATTY ACIDS;

GOAT MILKS; LONG CHAIN POLYUNSATURATED FATTY ACID; MEDIUM-CHAIN FATTY ACIDS; NUTRITIONAL CHARACTERISTICS; PHYSIOCHEMICAL PARAMETERS; SEMI-HARD CHEESE; SENSORY ACCEPTABILITIES; SENSORY CHARACTERISTICS;

DAIRIES;

CAPRA HIRCUS;

EID: 84867867920     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.08.011     Document Type: Article

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