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How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese

1999

Freitas, A.C. | Fresno, J.M. | Prieto, B. | Franco, I. | Malcata, F.X. | Carballo, J. (Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, 4200 Porto (Portugal))

AGROVOC Keywords
acide gras amino acids blood coagulation cheese coagulants coagulation sanguine common salt cuajo ewe milk fatty acids fenilalanina free amino acids fromage goat milk lait de brebis leche de cabra leche de oveja leucina leucine maduramiento phenylalanine portugal proteolisis proteolyse proteolysis queso rennet ripening sal sel de cuisine valina valine
Bibliographic information
Volume 79 Issue 4
Pagination
pp. 611-618
Other Subjects
Lait de chevre; Coagulacion sanguinea; Fabrication fromagere; Presure; Acide amine libre; Aminoacidos libres; Aminoacidos; Picante da beira baixa cheese; Murissage; Cheesemaking; Fabricacion del queso; Acide amine; Acidos grasos
Language
English
Note
32 ref.
1999-08-15
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