Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening-Reference-Cited by-同舟云学术

Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening

Published:2024-06 Issue: Volume:186 Page:114306
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Abarquero Daniel^ORCID,Duque Cristina,Bodelón Raquel,López Inés,Muñoz Julio,María Fresno José,Eugenia Tornadijo María

Funder

University of León

Publisher

Elsevier BV

Reference62 articles.

1. Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production;Abarquero;LWT,2023

2. Effect of autochthonous starter and non-starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese;Abarquero;International Journal of Dairy Technology,2023

3. Physico-chemical characteristics and acidic profile of PDO Pecorino Romano cheese: Seasonal variation;Addis;Small Ruminant Research,2015

4. Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk;Aldalur;Food and Bioproducts Processing,2019

5. Effect of the ripening period and intravarietal comparison on chemical, textural and sensorial characteristics of palmero (PDO) goat cheese;Álvarez;Animals,2021

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