Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds

Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid-liquid phase extraction method followed by solid-phase extraction and gas chrom...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 3 vom: 01. Apr., Seite 254-264
1. Verfasser:	Rincón, Arturo A (VerfasserIn)
Weitere Verfasser:	Pino, Verónica, Fresno, María R, Jiménez-Abizanda, Ana I, Álvarez, Sergio, Ayala, Juan H, Afonso, Ana M
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2017
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Vegetable coagulant free fatty acids goat cheeses lipolysis raw milk ripening sensory analysis Coagulants Fatty Acids mehr... Fatty Acids, Nonesterified Flavoring Agents rennet 9042-08-4 Chymosin EC 3.4.23.4