摘要 : Two groups of kasseri cheese (pasta filata type) were manufactured from raw or pasteurized ewes' milk without starter cultures. Cheeses of each group were divided into two subgroups: the first was ripened and stored at 4 degreesC ... 展开
作者 | Moatsou G Kandarakis I Moschopoulou E Anifantakis E Alichanidis E |
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作者单位 | |
期刊名称 | 《International Journal of Dairy Technology》 |
总页数 | 9 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Ewes' milk Kasseri Pasteurized Raw Elevated ripening temperatures Cheddar cheese Mozzarella cheese Functional-properties Chemical indexes Manchego cheese Bitter peptides Proteolysis Identification Lactobacilli |
馆藏号 | N2008EPST0008562 |