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Title: Effect of ripening and type of rennet on the mineral content of Los Pedroches cheese
Authors: Sanjuán, Esther 
Saavedra, P.
Millán, R. 
Castelo, M.
Fernández-Salguero, J.
Keywords: Manchego-Type Cheese
Issue Date: 1998
Publisher: 0146-9428
Journal: Journal of Food Quality 
Abstract: The changes in the macro and micromineral contents (Ca, P, Na, K, Mg, Fe, and Zn) of Los Pedroches cheese, manufactured with pure ewe's milk, were investigated during 100 days' ripening. The effect of the rennet type used (animal or vegetable) on these minerals was investigated too. Using these mineral values, expressed as a function of the dry matter, an analysis of covariance was applied. The rennet type had an influence on the P and Zn contents of the cheeses. There was a significant decreasing trend in the levels of P, Zn and Na values during ripening.
ISSN: 0146-9428
DOI: 10.1111/j.1745-4557.1998.tb00515.x
Source: Journal of Food Quality[ISSN 0146-9428],v. 21, p. 187-200
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