Comparison of the Compositional, Microbiological, Biochemical, and Volatile Profile Characteristics of Nine Italian Ewes’ Milk Cheeses-Reference-Cited by-同舟云学术

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Comparison of the Compositional, Microbiological, Biochemical, and Volatile Profile Characteristics of Nine Italian Ewes’ Milk Cheeses

Published:2006-11 Issue:11 Volume:89 Page:4126-4143
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Coda R.,Brechany E.,De Angelis M.,De Candia S.,Di Cagno R.,Gobbetti M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference69 articles.

1. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey;Albenzio;Int. J. Food Microbiol.,2001

2. Gapped BLAST and PSI-BLAST: A new generation of protein database search programs;Altschul;Nucl. Acids Res.,1997

3. Proteinases in normal bovine milk and their action on caseins;Andrews;J. Dairy Res.,1983

4. Analysis of odour-active volatiles in Cheddar cheese headspace by multidimensional GC/ MS/sniffing;Arora;J. Agric. Food Chem.,1995

5. Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet;Barron;Int. Dairy J.,2004

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