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Influence of traditional smoking on the triglyceride composition during the ripening of Idiazabal cheese

✍ Scribed by Ana Isabel Nájera; Yolanda Barcina; Mercedes de Renobales; L. J. R. Barron

Publisher
Springer
Year
1998
Tongue
English
Weight
253 KB
Volume
207
Category
Article
ISSN
0044-3026

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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