Casein Breakdown in Terrincho Ovine Cheese: Comparison with Bovine Cheese and with Bovine/Ovine Cheeses

Autor: C. Veiros, António M. Peres, Ana C. A. Veloso, Isabel M.P.L.V.O. Ferreira, Álvaro Mendonça, Olívia Pinho

Publikováno v: CIÊNCIAVITAE
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Scopus-Elsevier

Terrincho cheese is an uncooked, pressed cheese made from raw whole ovine milk from the "Churra da Terra Quente" breed. It requires a minimum ripening time of 30 d. A detailed evaluation of the effect of ripening time on the breakdown of the casein f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::896bcabf75da1f87e001d465851ea78c
https://doi.org/10.3168/jds.s0022-0302(06)72312-8