Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/47893
Título: Evaluation of the effect of rennet type on the texture and colour of goats cheese
Autores/as: Fresno, M. R.
Álvarez, S.
Rodríguez, V.
Castro, N. 
Argüello, A. 
Palabras clave: Quality
Fecha de publicación: 2006
Editor/a: 0971-2119
Publicación seriada: Journal of Applied Animal Research 
Resumen: Goat milk cheese was made using natural rennet paste from kid's abomasum using the traditional method used for Palmero AOC Cheese and commercial rennet (50% quimosin, 50% pepsin). Changes in composition, colour and texture were evaluated in fresh (6d ripening), semi-hard (40d ripening) and hard cheeses (70d ripening) that were made according to the specifications of AOC Regulatory Board. Cheese made with natural paste were harder, more elastic, breakable and darker than those made with commercial rennet.
URI: http://hdl.handle.net/10553/47893
ISSN: 0971-2119
DOI: 10.1080/09712119.2006.9706609
Fuente: Journal of Applied Animal Research[ISSN 0971-2119],v. 30, p. 157-160
Colección:Artículos
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