Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat’s Milk

The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65 %, salt 1 %) made from raw (RMC) or pasteurized (PMC) goat’s milk...

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Autors principals:	Eleni C. Pappa, Thomas G. Bontinis, Maria Tasioula-Margari, John Samelis
Format:	Artigo
Idioma:	Inglês
Publicat:	University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Col·lecció:	Food Technology and Biotechnology
Matèries:	microbiological and physicochemical characteristics goat’s milk soft Xinotyri cheese lipolysis volatiles proteolysis
Accés en línia:	https://hrcak.srce.hr/file/283749
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