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Changes in the microflora of Serra cheese: Evolution throughout ripening time, lactation period and axial location

✍ Scribed by Angela C. Macedo; M. Luz Costa; F. Xavier Malcata

Book ID
116165525
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
911 KB
Volume
6
Category
Article
ISSN
0958-6946

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✍ Macedo, Angela C; Malcata, F Xavier πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 198 KB πŸ‘ 3 views

Seasonal changes of the ash content and mineral concentrations in Serra cheese were studied over a typical 35-day ripening period. Statistically sig-niÐcant di †erences (at the 5% level) exist between the ash content and the concentrations of Na, K, Ca, P, Mg and Zn in cheeses during ripening. The h