Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses-Reference-Cited by-同舟云学术

Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses

Published:2013-03-25 Issue:11 Volume:93 Page:2730-2742
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Oliszewski Rubén¹,Wolf I Verónica²,Bergamini Carina V²,Candioti Mario²,Perotti María C²

Affiliation:

1. Facultad de Agronomía y Zootecnia; Universidad Nacional de Tucumán, CONICET; Florentino Ameghino s/n, Barrio Mercantil, El Manantial, CP 4105; Tucumán; Argentina

2. Instituto de Lactología Industrial; Universidad Nacional del Litoral; CONICET; Santiago del Estero 2829, CP 3000, Santa Fe, Argentina

Publisher

Wiley

Subject

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

Reference79 articles.

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3. Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk. LWT - Food;Buffa;Sci Technol,2004

4. Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of Cheddar cheese;Gardiner;J Agric Food Chem,1999

5. Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures;Kondyli;Int Dairy J,2003

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