Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/49507
Título: Effect of ripening and type of rennet on the mineral content of Los Pedroches cheese
Autores/as: Sanjuán, Esther 
Saavedra, P.
Millán, R. 
Castelo, M.
Fernández-Salguero, J.
Palabras clave: Manchego-Type Cheese
Cynara-Cardunculus
Calcium
Fecha de publicación: 1998
Editor/a: 0146-9428
Publicación seriada: Journal of Food Quality 
Resumen: 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.
URI: http://hdl.handle.net/10553/49507
ISSN: 0146-9428
DOI: 10.1111/j.1745-4557.1998.tb00515.x
Fuente: Journal of Food Quality[ISSN 0146-9428],v. 21, p. 187-200
Colección:Artículos
Vista completa

Google ScholarTM

Verifica

Altmetric


Comparte



Exporta metadatos



Los elementos en ULPGC accedaCRIS están protegidos por derechos de autor con todos los derechos reservados, a menos que se indique lo contrario.