Psychrotrophs in raw milk: effect on texture, proteolysis index, and sensory evaluation of smoked provolone cheese-Reference-Cited by-同舟云学术

Psychrotrophs in raw milk: effect on texture, proteolysis index, and sensory evaluation of smoked provolone cheese

Published:2020-03-18 Issue:8 Volume:100 Page:3291-3296
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Gasparini Gisele B F B¹,Amorim Franciany R¹,Souza Correa Selma¹,Bruzaroski Samera R¹,Fagnani Rafael¹^ORCID,Souza Cínthia H B¹,Damião Bruno C M¹,Santana Elsa H W¹^ORCID

Affiliation:

1. Master Program in Science and Technology of Milk and Dairy ProductsUniversity Pitágoras Unopar (UNOPAR) Londrina Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10329

Reference39 articles.

1. Brasil. Regulamento de Inspeção Industrial e Sanitária de Produtos de Origem Animal (RIISPOA) Decreto n. 9.013 de 29 de março de 2017 – MAPA. Ministério da Agricultura Pecuária e Abastecimento (2017).

2. Psychrotrophic bacteria and milk and dairy products quality;Samaržija D;Mljekarstvo,2012

3. Psychrotrophic bacteria in milk: How much do we really know?

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