Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures

Sensory Attributes and Instrumental Chemical Parameters of Commercial Spanish Cured Ewes’ Milk Cheeses: Insights into Cheese Quality Figures

The external appearance of some of the Protected Designation of Origin (PDO) cured cheeses is similar to other cheese samples made in Spain: 1 kg and 2.5–3 kg formats, cylindrical, and with or without a pleita mark on the surface. In this work, commercial cured ewe’s milk cheese samples with a simil...

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Bibliographic Details
Main Authors: Ana Beltrán Sanahuja, Rafaela Pesci de Almeida, Kilian-Anja Igler Marí, Marina Cano Lamadrid, Arantzazu Valdés García, Esther Sendra Nadal
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
ewe
SPME
protected designation of origin
cheese
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/13/1/127

Internet

https://www.mdpi.com/2304-8158/13/1/127

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