Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies

Author:

Cabezas L.,Sánchez I.,Poveda J.M.,Seseña S.,Palop Ma.LL.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference30 articles.

1. AOAC (1995). Official Methods of Analysis (15th ed.). Washington, DC: Horwith.

2. A comparison between the microflora of Herrgard cheese from three different dairies;Antonsson;International Dairy Journal,2001

3. BOE (Boletín Oficial del Estado) 11 December. 1995. Appellation of Origin of Manchego cheese and its Regulatory Board. Orden del Ministerio de Agricultura, Pesca y Alimentación, 23 November 1995.

4. Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses;Ballesteros;Food Control,2006

5. Ripening and quality of Swiss-type cheese made from raw, pasteurised or microfiltered milk;Beuvier;International Dairy Journal,1997

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