Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk-Reference-Cited by-同舟云学术

Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk

Published:2011-07 Issue:7 Volume:21 Page:484-492
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Alonso Rocío,Picon Antonia,Rodríguez Buenaventura,Gaya Pilar,Fernández-García Estrella,Nuñez Manuel

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference31 articles.

1. Teleme cheese from deep-frozen curd;Alichanidis;Journal of Dairy Science,1981

2. Inactivation of microbial contaminants in raw milk La Serena cheese by high pressure treatments;Arqués;Journal of Dairy Science,2006

3. Effect of combinations of high pressure treatments and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese;Arqués;International Dairy Journal,2005

4. Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese;Avila;International Dairy Journal,2007

5. Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese;Avila;International Dairy Journal,2005

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