Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures-Reference-Cited by-同舟云学术

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Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures

Published:2021-01 Issue:1 Volume:104 Page:270-280
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Jia Rong,Zhang Fuxin,Song Yuxuan,Lou Yuting,Zhao Aiqing,Liu Yufang,Peng Haishuai,Hui Yuanyuan,Ren Rong,Wang Bini

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference64 articles.

1. Textural characteristics of lowfat, fullfat and smoked cheeses: Sensory and instrumental approaches;Adhikari;Food Qual. Prefer.,2003

2. Variation in organic acids content during ripening of pickled white cheese;Akalin;J. Dairy Sci.,2002

3. Microstructural compositional and textural properties during ripening of Lighvan cheese, a traditional raw sheep cheese;Aminifar;J. Texture Stud.,2010

4. Official Methods of Analysis;AOAC International,2000

5. Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk;Atasoy;Food Control,2008

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3. Microbial trace based on PCR-DGGE to evaluate the ripening stage of minas artisanal cheeses from the Canastra microregion produced by different dairies;Food Research International;2024-08

4. Effect of Lactiplantibacillus plantarum CNPC003 and milk pasteurization on artisanal goat coalho cheese characteristics;International Dairy Journal;2024-08

5. THE IMPACT OF STARTER CULTURES ON QUARK TYPE CHEESE PRODUCTION;GIDA / THE JOURNAL OF FOOD;2024-08-01

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