Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis
The effects of ripening temperature, relative humidity and time on chemical and textural characteristics of a ‘probiotic’ goat’s milk cheese were examined. The experimental layout followed a 23 factorial design, with all possible combinations of 5 7C and 10 7C (ripening temperature), 85% and 95% (ri...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Texto completo: | http://hdl.handle.net/10400.14/6558 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6558 |