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Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese

✍ Scribed by M.E. Tornadijo; M.C. Garcı́a; J.M. Fresno; J. Carballo

Book ID
112245281
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
357 KB
Volume
18
Category
Article
ISSN
0740-0020

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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