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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

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