CHEMICAL AND BIOCHEMICAL EVOLUTION OF GORAI-TYPE OVINE CHEESE THROUGHOUT RIPENING
Changes in the main chemical and biochemical parameters of the Gorai-type ovine cheese were studied throughout a ripening period of 60 days. During the first 30 days, pH increased from 5.18 ± 0.05 to 5.27 ± 0.04 and remained constant thereafter. Moisture content decreased linearly from day 1 to day...
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| Format: | Online |
| Language: | Spanish |
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Facultad de Ciencias Exactas, Químicas y Naturales
2001
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/315 |