Sensory and protein profiles of Mexican Chihuahua cheese
Native microflora in raw milk cheeses, including the Mexican variety Queso Chihuahua, contribute to flavor development through degradation of milk proteins. The effects of proteolysis were studied in four different brands of Mexican Queso Chihuahua made from raw milk. All of the cheeses were analyze...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2012
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4571261/ https://ncbi.nlm.nih.gov/pubmed/26396342 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0868-8 |
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