High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference43 articles.
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3. Inactivation of microbial contaminants in raw milk La Serena cheese by high-pressure treatments;Arqués;J. Dairy Sci.,2006
4. Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese;Ávila;Int. Dairy J.,2007
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