Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripening
Changes in the quantities of lactose, lactic acid and acetic acid in Serra cheese were monitored using a triplicate two-way factorial design over a ripening period of 35 days (sampling at 0, 7, 21 and 35 days) throughout the cheesemaking season (sampling in November, February and June). The amount o...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Texto completo: | http://hdl.handle.net/10400.14/6658 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6658 |