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Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

✍ Scribed by Diezhandino, I.; Fernández, D.; González, L.; McSweeney, P.L.H.; Fresno, J.M.

Book ID
125825859
Publisher
Elsevier Science
Year
2015
Tongue
English
Weight
848 KB
Volume
168
Category
Article
ISSN
0308-8146

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The proteolytic and lipolytic changes during the ripening process were investigated in four batches of Armada goatÏs milk cheese (an artisanal variety produced in the North of Spain), by determining the classical nitrogen fractions, caseins and their degradation products, free amino acids, as well a