Volatile compounds of Domiati cheese made from buffaloe's milk with different fat content.
Buffaloe's milk was manufactured to Domiati cheese with different fat content in the cheese milk (1%, 3.5% and 7%). Results obtained during the ripening period revealed that the low fat cheese (Karish) is not able to long period storage, while half cream cheese had a good quality and flavour al...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
1997-12-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/810 |