Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils

LWT

Volumn 53, Issue 2, 2013, Pages 409-417

  Olmedo, Rubén H ^a   Nepote, Valeria ^b   Grosso, Nelson R ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Cheese; Fermentation; Oregano; Rosemary; Sensory

Indexed keywords

ESSENTIAL OILS; FOOD STORAGE; LACTIC ACID;

CREAM CHEESE; DESCRIPTIVE ANALYSIS; HIGH PH; OREGANO; OREGANO ESSENTIAL OIL; ROSEMARY; ROSEMARY ESSENTIAL OIL; SENSORY; STABILITY INDICATORS; TOTAL VIABLE COUNTS;

FERMENTATION;

ORIGANUM; ROSMARINUS OFFICINALIS;

EID: 84878106824     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.04.007     Document Type: Article

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