Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe's milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory characteristics were determined. Curd cooking tempera...
| Autori principali: | , , , , , , , |
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| Natura: | Articolo |
| Lingua: | English |
| Pubblicazione: |
Czech Academy of Agricultural Sciences
2016-10-01
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| Serie: | Czech Journal of Food Sciences |
| Soggetti: | |
| Accesso online: | https://cjfs.agriculturejournals.cz/artkey/cjf-201605-0010_influence-of-technology-and-ripening-on-textural-and-sensory-properties-of-vacuum-packaged-ewe-s-cheese.php |