Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese-Reference-Cited by-同舟云学术

Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese

Published:2023-05 Issue: Volume:140 Page:105594
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Giménez Paula,Peralta Guillermo H.,Batistela Mara E.,Cuffia Facundo,Ale Elisa C.,Wolf I. Verónica,Perotti M. Cristina,Hynes Erica R.,Bergamini Carina V.

Funder

Universidad Nacional del Litoral

National Agency for Scientific and Technological Promotion

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference49 articles.

1. Reduced-fat Cheddar cheese from condensed milk. 1. Manufacture, composition, and yield;Anderson;Journal of Dairy Science,1993

2. Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of temporal dominance of sensations and temporal check-all-that-apply;Ares;Food Research International,2017

3. Visual attention by consumers to check-all-that-apply questions: Insights to support methodological development;Ares;Food Quality and Preference,2014

4. Desarrollo de un medio de cultivo económico para la producción de biomasa de Lacticaseibacillus rhamnosus 73: Potential metabólico y aplicación en quesería (degree thesis of licenciature of biotechnology);Batistela,2022

5. Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment;Blaya;Journal of Dairy Science,2018