Buscar
Mostrando ítems 1-2 de 2
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 ...