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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Hlavní autoři:	Eleni C. Pappa, Thomas G. Bontinis, Maria Tasioula-Margari, John Samelis
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Edice:	Food Technology and Biotechnology
Témata:	microbiological and physicochemical characteristics goat’s milk soft Xinotyri cheese lipolysis volatiles proteolysis
On-line přístup:	https://hrcak.srce.hr/file/283749
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