Application of ultrasound for quality control of Torta del Casar cheese ripening

Author:

Crespo AbelORCID,Martín AlbertoORCID,Ruiz-Moyano SantiagoORCID,Benito María JoséORCID,Rufo MontañaORCID,Paniagua Jesús M.ORCID,Jiménez AntonioORCID

Funder

European Regional Development Fund

Junta de Extremadura

Ministerio de Ciencia, Innovación y Universidades

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference43 articles.

1. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk;Alegría;Int. J. Food Microbiol.,2009

2. Official Methods of Analysis;AOAC International,2000

3. ASTM D2845-08. Standard test method for laboratory determination of pulse velocities and ultrasonic elastic constants of rock (Withdrawn 2017).;American Society for Testing and Materials,2008

4. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad;Food Res. Int.,2012

5. Quality control of cheese maturation and defects using ultrasonics;Benedito;J. Food Sci.,2001

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