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Biochemical changes during the ripening of homemade ‘San Simón da Costa’ raw milk cheese

✍ Scribed by E L NHUCH; B PRIETO; I FRANCO; A BERNARDO; J CARBALLO

Book ID
111139716
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
144 KB
Volume
61
Category
Article
ISSN
1364-727X

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✍ Bernardo Prieto; Inmaculada Franco; Josefa González Prieto; Ana Bernardo; Javier 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 165 KB

The gross and mineral composition and the most relevant physico-chemical parameters were determined in five batches of Leo´n cow's milk cheese throughout ripening and in the milk used in their manufacture. The milk used in the manufacture of this cheese is characterized by having high values of fat