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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
International Journal of Food Science and Technology (United Kingdom)
Volume 32 Issue 6
Pagination
pp. 501-511
Other Subjects
Qualite; Presure; Coagulacion; Preparacion enzimatica; Preparation enzymatique; Analisis organoleptico; Cheesemaking; Serra cheese; Fabricacion del queso; Cloruro sodico; Fabrication fromagere; Murissage; Propriete physicochimique; Humidite relative; Propiedades fisicoquimicas; Acido lactico
Language
English
Note
25 ref.
1998-08-15
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