Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks

The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on an industrial scale using large-capacity stainless...

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Detalles Bibliográficos
Autores principales: Massouras, Theofilos, Zoidou, Evangelia, Baradaki, Zinovia, Karela, Marianna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296873/
https://www.ncbi.nlm.nih.gov/pubmed/37372543
http://dx.doi.org/10.3390/foods12122332

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296873/
https://www.ncbi.nlm.nih.gov/pubmed/37372543
http://dx.doi.org/10.3390/foods12122332

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