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Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripening

✍ Scribed by Angela C. Macedo; F. X. Malcata

Publisher
Springer
Year
1997
Tongue
English
Weight
59 KB
Volume
204
Category
Article
ISSN
0044-3026

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Changes of Mineral Concentrations in Ser
Changes of Mineral Concentrations in Serra Cheese during Ripening and Throughout the Cheesemaking Season
✍ 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