A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese-Reference-Cited by-同舟云学术

A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese

Published:2020-01 Issue: Volume:100 Page:104561
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Araújo-Rodrigues Helena,Tavaria Freni K.,dos Santos Maria Teresa P.G.,Alvarenga Nuno^ORCID,Pintado Maria M.

Funder

Ministry of Agriculture and Rural Development

European Agricultural Fund for Rural Development

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference44 articles.

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2. Raw milk cheeses;Bachmann,2011

3. Queijos Serra da Estrela e Serpa - 30 Anos de Arte e Ciência em Retrospectiva;Barbosa,2000

4. Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review;Ben;International Journal of Food Properties,2017

5. The quality of sheep milk: A review;Bencini;Australian Journal of Experimental Agriculture,1997

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