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关键词

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

书目信息

发表于

International Journal of Food Science and Technology (United Kingdom)

卷 32 期 6

页码

pp. 501-511

其它主题

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

语言

英语

注释

25 ref.

自何时收录于AGRIS: 1998-08-15

格式: AGRIS AP

数据提供者

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