Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat’s raw milk-Reference-Cited by-同舟云学术

Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat’s raw milk

Published:2017-12-31 Issue:sup3 Volume:20 Page:S3246-S3265
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Medjoudj Hacène¹²,Aouar Lamia²,Zidoune Mohammed Nasreddine¹,Hayaloglu Ali Adnan³

Affiliation:

1. Laboratoire de Nutrition et de Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A.). Université Mentouri Constantine 1., Constantine, Algérie

2. Dépt. Sci.Nat.Vie-Fac.Sc.Exact. et S.N.V. Université Larbi Ben Mhidi, Oum-El-Bouaghi. Algérie

3. Department of Food Engineering, Inonu University, Malatya, Turkey

Funder

no funder

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1375515

Reference47 articles.

1. Advances in the study of proteolysis during cheese ripening

2. Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese

3. Proteolysis During Cheese Manufacture and Ripening

4. Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk

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