Safranal transference from ewe's milk to cheese and whey and antifungal properties of fortified whey

Dairy Science and Technology

Volumn 94, Issue 1, 2014, Pages 83-89

  Librán, Celia M ^a   Licón, Carmen C ^a   Serrano Díaz, Jéssica ^b,c   Carmona, Manuel ^b,d   Berruga, María I ^a  

^a IDR   (Spain)

^b Campus Universitario s n   (Spain)

^c Campus Regional de Excelencia Internacional Campus Mare Nostrum   (Spain)

^d Instituto de Recursos Humanos Para la Ciencia y la Tecnología INCRECYT FEDER Fundación Parque Científico y Tecnológico de Albacete   (Spain)

Author keywords

Cheese; Penicillium verrucosum; Safranal; Whey

Indexed keywords

ANTI-FUNGAL PROPERTIES; CHEESE-MAKING; LIQUID FRACTION; PENICILLIUM VERRUCOSUM; SAFRANAL; SYNERGISTIC EFFECT; WHEY; WHEY FRACTIONS;

CHEESES; FOOD ADDITIVES; MOLDS;

FUNGI;

EID: 84891402159     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-013-0145-2     Document Type: Article

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