Volatile compounds in cheeses made from raw ewes' milk ripened with a lactic culture
| Autor: | Margarita Medina, Manuel Nuñez, Estrella Fernández-García, Javier Tomillo, J. A. Centeno, Pilar Gaya |
|---|---|
| Rok vydání: | 2004 |
| Předmět: |
Lactic culture
Hot Temperature Food Handling Lipolysis Flavour Colony Count Microbial Pasteurization Dairy industry Raw ewes’ milk cheese law.invention fluids and secretions Cheese law Endopeptidases Animals Humans Food science Aldehydes Sheep Chemistry Temperature food and beverages Esters Milk ripening General Medicine Hydrogen-Ion Concentration Ketones Raw milk Milk Proteins Lactococcus lactis Milk Alcohols Taste Odorants Volatile compounds Colony count Female Animal Science and Zoology Volatilization Food Science |
| Zdroj: | Repositorio de Resultados de Investigación del INIA INIA: Repositorio de Resultados de Investigación del INIA Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA |
| ISSN: | 1469-7629 0022-0299 |
| DOI: | 10.1017/s0022029904000214 |
| Popis: | In some European regions ewes' milk is transformed into cheese without a previous heat treatment. The microbiota and the native enzymes present in raw milk are considered to be responsible for the characteristic strong flavour of raw ewes' milk cheeses (Nuñez et al. 1989). Although pasteurization ensures a higher uniformity of the product, heat treatment of ewes' milk may impair the sensory characteristics of cheeses (Gaya et al. 1990). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|