Effects of technological settings on yield, curd, whey, and cheese composition during the cheese-making process from raw sheep milk in small rural dairies: Emphasis on cutting and cooking conditions

Author:

Aldalur Ane,Bustamante María Ángeles,Barron Luis Javier R.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference37 articles.

1. Cheese yield as affected by some parameters.;Abd El-Gawad;Acta Sci. Pol. Technol. Aliment.,2011

2. Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes.;Abilleira;J. Dairy Sci.,2010

3. Effect of protein-to-fat ratio of sheep milk on the composition, rheological properties and yield of PDO Pecorino Romano cheese.;Addis;Small Rumin. Res.,2018

4. Characterization of curd grain size and shape by two-dimensional image analysis during the cheesemaking process in artisanal sheep dairies.;Aldalur;J. Dairy Sci.,2019

5. Phosphorus (total) in cheese and processed cheese products: Photometric method. Method No. 990.24 in Official Methods of Analysis,2005

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