Psychrotrophs in raw milk: effect on texture, proteolysis index, and sensory evaluation of smoked provolone cheese.

Autor: Gasparini GBFB; Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar (UNOPAR), Londrina, Brazil., Amorim FR; Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar (UNOPAR), Londrina, Brazil., de Souza Correa S; Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar (UNOPAR), Londrina, Brazil., Bruzaroski SR; Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar (UNOPAR), Londrina, Brazil., Fagnani R; Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar (UNOPAR), Londrina, Brazil., de Souza CHB; Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar (UNOPAR), Londrina, Brazil., Damião BCM; Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar (UNOPAR), Londrina, Brazil., de Santana EHW; Master Program in Science and Technology of Milk and Dairy Products, University Pitágoras Unopar (UNOPAR), Londrina, Brazil.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2020 Jun; Vol. 100 (8), pp. 3291-3296. Date of Electronic Publication: 2020 Mar 18.