Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening
- 1 December 1987
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 185 (6) , 481-486
- https://doi.org/10.1007/bf01042813
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Application of linear discriminant analysis to different proteolysis parameters for assessing the ripening of Manchego cheeseFood Chemistry, 1986
- A method for the quantitative determination of individual free fatty acids in milk by ion exchange resin adsorption and gas-liquid chromatographyJournal of Dairy Research, 1983
- Etude électrophorétique de la protéolyse au cours de l'affinage des fromages à pâte persillée du type bleu d'AuvergneLe Lait, 1983
- Role of Penicillium roqueforti proteinases during blue cheese ripeningJournal of Dairy Research, 1981
- MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW‐FAT MILK1Journal of Texture Studies, 1980
- Les microcoques et les staphylocoques dans le fromage bleu de CabralesLe Lait, 1980
- La flore lactique du fromage bleu de CabralesLe Lait, 1979
- Composition en acides gras supérieurs de quelques types de fromages consommés en BelgiqueLe Lait, 1978
- Etude du rôle des micro-organismes et des enzymes au cours de la maturation des fromages. III. Influence des micro-organismes (Streptococcus lactis, Penicillium caseicolum et P. roqueforti)Le Lait, 1976
- Etude de la protéolyse du fromage type " Manchego " au cours de l'affinageLe Lait, 1976