Effect of production factors and ripening conditions on the characteristics of Serra cheese

Macedo, A.C.; Malcata, F.X.; Oliveira, J.C.

Effect of production factors and ripening conditions on the characteristics of Serra cheese

1997

Macedo, A.C. | Malcata, F.X. | Oliveira, J.C. (Escola Superior de Biotecnologia, Universidade Catolica Pourtuguesa, Rua Dr. Antonio Bernardino de Almeida, P-4200 Porto (Portugal))

AGROVOC Keywords

acide lactique agua analyse organoleptique calidad cheese chemicophysical properties chlorure de sodium coagulation contenido de humedad cuajo eau enzyme preparations fromage humedad relativa lactic acid maduramiento moisture content organoleptic analysis prensado pressage pressing proteolisis proteolyse proteolysis quality queso relative humidity rennet rennet substitutes ripening sodium chloride temperatura temperature teneur en eau textura texture water

Bibliographic information

Published in

International Journal of Food Science and Technology (United Kingdom)

Volume 32 Issue 6

Pagination

pp. 501-511

Other Subjects

Cheesemaking; Fabrication fromagere; Coagulacion; Propriete physicochimique; Presure; Acido lactico; Preparation enzymatique; Cloruro sodico; Murissage; Serra cheese; Analisis organoleptico; Fabricacion del queso; Humidite relative; Preparacion enzimatica; Qualite; Propiedades fisicoquimicas

Language

English

Note

25 ref.

In AGRIS since: 1998-08-15

Format: AGRIS AP

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