Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese-Reference-Cited by-同舟云学术

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Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese

Published:2016-12 Issue: Volume:145 Page:1-6
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Kondyli Efthymia,Pappa Eleni C.,Svarnas Christos

Funder

INTERREG IIIA Greece—Italy cross-border cooperation programme

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference49 articles.

1. Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review;Alichanidis;Dairy Sci. Technol.,2008

2. The effect of wild lactic acid bacteria on the production of goat’s milk soft cheese;Asteri;Int. J. Dairy Technol.,2010

3. Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS-PAGE system;Barac;Mljekarstvo,2013

4. Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening;Barac;Int. J. Food Sci. Technol.,2016

5. Study of the volatile fraction of Parmesan cheese;Barbieri;J. Agric. Food Chem.,1994

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