Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening-Reference-Cited by-同舟云学术

Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening

Published:2020-03-10 Issue:3 Volume:73 Page:604-615
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Gebreyowhans Solomon¹²^ORCID,Zhang Shuwen¹,Pang Xiaoyang¹,Yang Baoyu¹,Wang Tong¹,Wu Zheng¹,Lu Jing¹,Lv Jiaping¹

Affiliation:

1. Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China

2. Tigray Agricultural Research Institute Mekelle Ethiopia

Funder

Innovation Programme of Chinese Academy of Agricultural Sciences.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12699

Reference31 articles.

1. In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes

2. Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

3. Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology

4. Effect of calcium and phosphorus, residual lactose, salt‐to‐moisture ratio and ripening time;Chevanan N;International Journal of Food Properties,2006

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