Effect of freezing on the rheological, chemical and colour properties of Serpa cheese
The effect of freezing on the properties of a raw ewes’-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 day...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2012
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| Texto completo: | http://hdl.handle.net/10400.5/4261 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/4261 |