Gredos goats' milk cheese: microbiological and chemical changes throughout ripening
- 1 February 1992
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 59 (4) , 563-566
- https://doi.org/10.1017/s0022029900027242
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosinFood Chemistry, 1992
- Biochemical and Microbiological Characteristics of Artisanal Hard Goat's CheeseJournal of Dairy Science, 1990
- Accelerated Ripening of Ewes’ Milk Manchego Cheese: The Effect of Elevated Ripening TemperaturesJournal of Dairy Science, 1990
- Changes in the microflora of La Serena ewes' milk cheese during ripeningJournal of Dairy Research, 1988
- Proteinases in normal bovine milk and their action on caseinsJournal of Dairy Research, 1983