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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Bibliographic Details
Main Author: Alvarenga, Nuno (author)
Other Authors: Canada, João (author), Sousa, Isabel (author)
Format: article
Language:eng
Published: 2012
Subjects:
Serpa cheese
ewe
freezing
rheological properties
proteolysis
Online Access:http://hdl.handle.net/10400.5/4261
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/4261

Internet

http://hdl.handle.net/10400.5/4261

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