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Effect of production factors and ripening conditions on the characteristics of Serra cheese

โœ Scribed by Angela C. Macedo; F. Xavier Malcata; Jorge C. Oliveira

Book ID
108821160
Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
954 KB
Volume
32
Category
Article
ISSN
0950-5423

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โœ Macedo, Angela C; Malcata, F Xavier ๐Ÿ“‚ Article ๐Ÿ“… 1997 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 198 KB ๐Ÿ‘ 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-niรcant di โ€ 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