Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics

Semi-hard pressed goat’s cheese, a traditional matured cheese in Andalusia, has a residual lactose content that may affect people with intolerance to that carbohydrate. Nowadays, lactose-free dairy products are characterized by presenting a scant sensory quality, far removed from their traditional p...

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Detalles Bibliográficos
Autores principales: López Ruiz, Ángel Luis, Ruiz Morales, Francisco de Asís, Ruiz Pérez-Cacho, Pilar, Galán-Soldevilla, Hortensia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001238/
https://www.ncbi.nlm.nih.gov/pubmed/36900513
http://dx.doi.org/10.3390/foods12050996

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001238/
https://www.ncbi.nlm.nih.gov/pubmed/36900513
http://dx.doi.org/10.3390/foods12050996

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