Alternative cheesemaking methods with raw ewes' milk - microbiological, chemical, textural and senso...
Alternative cheesemaking methods with raw ewes' milk - microbiological, chemical, textural and sensory characteristics
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Author / Creator
Publisher
Melbourne: Dairy Industry Association of Australia
Journal title
Language
English
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Publisher
Melbourne: Dairy Industry Association of Australia
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Scope and Contents
Contents
Low molecular weight peptides (<600 Da) and free amino acids are typically soluble in 5% PTA ([Jarrett, W.D.] et al. 1982); most of these compounds are produced via peptidases released by the starter and nonstarter cultures, either adventitious (as in our case) or deliberately added (Visser 1977; Fox and McSweeney 1996; [Ard]ö 1999). Both the mode...
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Full title
Alternative cheesemaking methods with raw ewes' milk - microbiological, chemical, textural and sensory characteristics
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TN_cdi_proquest_journals_356879238
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_356879238
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ISSN
0004-9433
