Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening

Journal of the Science of Food and Agriculture

Volumn 95, Issue 4, 2015, Pages 851-859

  Arenas, Ricardo ^a   González, Leticia ^a   Sacristán, Noelia ^a   Tornadijo, María E ^a   Fresno, José M ^a  

^a UNIVERSITY OF LEÓN   (Spain)

Author keywords

Cow's milk; Genestoso cheese; Lipolysis; Physicochemical characteristics; Proteolysis; Ripening

Indexed keywords

CALCIUM INTAKE; FAT INTAKE; LACTOSE; MILK PROTEIN; PEPTIDE FRAGMENT; PHOSPHATE INTAKE; SODIUM INTAKE;

ANALYSIS; ANIMAL; BOVINE; CALCIUM INTAKE; CHEESE; CHEMISTRY; DIET; ETHNOLOGY; FAT INTAKE; FERMENTATION; FOOD QUALITY; FOOD STORAGE; LIPOLYSIS; METABOLISM; MICROBIOLOGY; PH; PHOSPHATE INTAKE; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; SEASON; SODIUM INTAKE; SPAIN; STANDARDS;

ANIMALS; CALCIUM, DIETARY; CATTLE; CHEESE; DIET; DIETARY FATS; FERMENTATION; FOOD QUALITY; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; LACTOSE; LIPOLYSIS; MILK PROTEINS; PEPTIDE FRAGMENTS; PHOSPHORUS, DIETARY; PHYSICOCHEMICAL PHENOMENA; PROTEOLYSIS; SEASONS; SODIUM, DIETARY; SPAIN;

EID: 84922363091     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7011     Document Type: Article

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