Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making season
Experimental Serra cheeses were manufactured from raw ewe’s milk and thistle flowers following a two-way factorial design. The content of nitrogen soluble in water (WSN), in 2% trichloroacetic acid (2% TCA-N), in 12% TCA (TCA-N) and in 5% phosphotungstic acid (5% PTA-N), and the pH and salt-in-moist...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Texto completo: | http://hdl.handle.net/10400.14/6679 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6679 |