Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †

Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a gener...

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Bibliographic Details
Published in:Foods
Main Authors: González Ariceaga, Citlalli Celeste, Afzal, Muhammad Inam, Umer, Muhammad, Abbas, Shabbar, Ahmad, Haroon, Sajjad, Muhammad, Parvaiz, Fahed, Imdad, Kaleem, Imran, Muhammad, Maan, Abid Aslam, Khan, Muhammad Kashif Iqbal, Ullah, Azmat, Hernández-Montes, Arturo, Aguirre-Mandujano, Eleazar, Villegas de Gante, Abraham, Jacquot, Muriel, Cailliez-Grimal, Catherine
Format: Artigo
Language:Inglês
Published: MDPI 2019
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6836072/
https://ncbi.nlm.nih.gov/pubmed/31627486
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8100509
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