Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese-Reference-Cited by-同舟云学术

Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese

Published:2020-01-11 Issue:2 Volume:73 Page:411-420
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Ruvalcaba‐Gómez José M¹²^ORCID,Ruiz‐Espinosa Héctor³^ORCID,Arteaga‐Garibay Ramón I⁴^ORCID,Rojas‐López Marlon¹^ORCID,Amador‐Espejo Genaro G⁵^ORCID,Anaya‐Esparza Luis M⁶^ORCID,Delgado‐Macuil Raúl J¹^ORCID

Affiliation:

1. Centro de Investigación en Biotecnología Aplicada Instituto Politécnico Nacional Ex‐Hacienda San Juan Molino, Carretera Estatal Tecuexcomac‐Tepetitla Km 1.5 Tlaxcala 90700 Mexico

2. Campo Experimental Centro Altos de Jalisco Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias (INIFAP) Av. Biodiversidad #2470 Tepatitlán de Morelos Jalisco C.P. 47600 Mexico

3. Facultad de Ingeniería Química Benemérita Universidad Autónoma de Puebla Ciudad Universitaria Edificio 106H Av. Sn. Claudio y 18 sur Col. Jardines de San Manuel Puebla Puebla 72570 Mexico

4. Centro Nacional de Recursos Genéticos Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias Boulevard de la biodiversidad #400 Tepatitlán de Morelos Jalisco C.P. 47600 Mexico

5. Cátedras CONACYT‐Centro de Investigación en Biotecnología Aplicada Instituto Politécnico Nacional Ex‐Hacienda San Juan Molino, Carretera Estatal Tecuexcomac‐Tepetitla Km 1.5 Tlaxcala 90700 Mexico

6. Centro Universitario de los Altos Universidad de Guadalajara Av. Rafael Casillas Aceves 1200 Tepatitlán de Morelos Jalisco 47600 Mexico

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12676

Reference46 articles.

1. High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese

2. Correlaciones de Textura y colour instrumental con la composición química de queso de cabra canarios;Álvarez S;Archivos de Zootecnia,2007

3. Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains

4. Caracterización de la microbiota nativa del queso Oaxaca tradicional en tres fases de elaboración;Castro C G;Revista de la Sociedad Venezolana de Microbiología,2013

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese;International Dairy Journal;2024-02

2. The perceived authenticity in food among sociological generations: the case of cheeses in Mexico;British Food Journal;2023-12-22

3. Identification, Viability, and Membrane Potential during the Cryopreservation of Autochthonous Lactic-Acid Bacteria Isolated from Artisanal Adobera Cheese from Los Altos de Jalisco;Microbiology Research;2023-11-04

4. Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests;Journal of Sensory Studies;2023-08-07

5. Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent;Foods;2023-05-10