Evaluation of lipolysis and volatile compounds produced by three Penicillium roqueforti commercial cultures in a blue-type cheese made from ovine milk
The aim of this work was to compare the effect of three different Penicillium roqueforti commercial cultures (named PS1, PS2 and PS3) on proteolysis, lipolysis and volatile flavour profile of a blue cheese made from ovine milk and lamb paste rennet. Proteolytic parameters were not significantly affe...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
Chiriotti Editori,
2015-12-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |