Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation-Reference-Cited by-同舟云学术

Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation

Published:2010-10 Issue:10 Volume:93 Page:4545-4554
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Vélez M.A.,Perotti M.C.,Wolf I.V.,Hynes E.R.,Zalazar C.A.

Funder

Universidad Nacional del Litoral

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference40 articles.

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4. Italian cheese;Battistotti,1993

5. Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese;Bouton;Food Microbiol.,2009

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