Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring

Journal of Dairy Science

Volumn 99, Issue 8, 2016, Pages 6080-6085

  Trani, A ^a   Gambacorta, G ^a   Loizzo, P ^a   Cassone, A ^a   Faccia, M ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Canestrato di Moliterno; lipolysis; proteolysis; sensory evaluation

Indexed keywords

ANALYSIS; ANIMAL; CHEESE; CHEMISTRY; FEMALE; FOOD HANDLING; GOAT; ITALY; LIPOLYSIS; MILK; PROCEDURES; PROTEIN DEGRADATION; SEASON; SENSATION; SHEEP; TASTE;

ANIMALS; CHEESE; FEMALE; FOOD HANDLING; GOATS; ITALY; LIPOLYSIS; MILK; PROTEOLYSIS; SEASONS; SENSATION; SHEEP; TASTE;

EID: 84966687280     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-10899     Document Type: Article

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