Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk

The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat...

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Detalles Bibliográficos
Autores principales: Mezo-Solís, Jesús Alberto, Moo-Huchin, Víctor Manuel, Sánchez-Zarate, Adriana, Gonzalez-Ronquillo, Manuel, Estrada-León, Raciel Javier, Ibáñez, Rodrigo, Toro-Mujica, Paula, Chay-Canul, Alfonso J., Vargas-Bello-Pérez, Einar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697642/
https://www.ncbi.nlm.nih.gov/pubmed/33203078
http://dx.doi.org/10.3390/foods9111666

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697642/
https://www.ncbi.nlm.nih.gov/pubmed/33203078
http://dx.doi.org/10.3390/foods9111666

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