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A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd

  • Published:2019-09 Issue: Volume:112 Page:108241
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Vélez María Ayelén,Hynes Erica Rut,Rodriguez Graciela,Garitta Lorena,Wolf Irma Verónica,Perotti María Cristina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET, Proyecto PDTS Nº150), Argentina

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

1. Ester synthesis by lactic acid bacteria isolated from goat's and Ewe's milk and cheeses;Abeijón Mukdsi;Food Chemistry,2009

2. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey;Albenzio;International Journal of Food Microbiology,2001

3. Administración Nacional de medicamentos, alimentos y tecnología médica. Código Alimentario Argentino;ANMAT,2014

4. Blue mold cheese;Ardö,2011

5. Lipolysis in Urfa cheese produced from raw and pasteurized goats' and cows' milk with mesophilic or thermophilic cultures during ripening;Atasoy;Food Chemistry,2009

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