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Artículo
Changes in the mineral content in cheeses of different compositions during 6 months of ripening
(Institute of Agricultural and Food Information, 2009)
The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect of different factors on the mineral composition and the correlation between minerals (Ca, Fe, Mg, ...
Artículo
Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk
(Institute of Agricultural and Food Information, 2009)
Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of ...
Artículo
A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts
(Institute of Agricultural and Food Information, 2009)
Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of measuring it is to assess variations in fatty acids. The relative proportions of fatty acids in milk fat ...