Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11023
Abstract: BACKGROUND Raw ewe's milk, used to manufacture Serra da Estrela Protected Designation of Origin (PDO) cheese, was pre-treated by high pressure processing (HPP), using previously optimized conditions (121 MPa/30 min), in order to evaluate its effect on… read more here.
Keywords: milk; pre; effect; cheese throughout ... See more keywords
Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time.
Sign Up to like & getrecommendations! Published in 2019 at "Food microbiology"
DOI: 10.1016/j.fm.2019.02.016
Abstract: The Minas artisanal cheese is a traditional product in its way of producing. Produced in the Minas Gerais state, Brazil, this cheese is made using raw cow's milk with the addition of an endogenous starter… read more here.
Keywords: minas gerais; region; serra salitre; minas artisanal ... See more keywords
Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of dairy science"
DOI: 10.3168/jds.2018-15958
Abstract: To produce a wide variety of cheeses, it is necessary to control the ripening process. To do that, artisanal goat cheeses were ripened to evaluate the effects of temperature (10 and 14°C) and relative humidity… read more here.
Keywords: temperature; relative humidity; goat; throughout ripening ... See more keywords