Effect of breed on physicochemical and sensory characteristics of fresh, semihard and hard goat’s milk cheeses

The aim of this work was to study the physico-chemical parameters, texture, colour and sensorial characteristics of experimental cheeses from three equivalent groups of 15 multiparous goats from each of the three Canarian breeds, Majorera, Palmera and Tinerfeña, during ripening. A great influence on...

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Bibliographic Details
Main Authors: María Fresno, Alexandr Torres, Juan Capote, Sergio Álvarez
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:Journal of Applied Animal Research
Subjects:
Online Access:http://dx.doi.org/10.1080/09712119.2020.1815751