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Effects of variousMicrococcusstrains on the ripening and organoleptic characteristics of Arzúa cow's-milk cheese

✍ Scribed by J. A. Centeno; J. A. Varela; M. Almena; J. L. Rodríguez-Otero

Book ID
112495876
Publisher
Springer
Year
1996
Tongue
English
Weight
640 KB
Volume
203
Category
Article
ISSN
0044-3026

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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