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dc.contributor | Facultad de Veterinaria | es_ES |
dc.contributor.author | Abarquero, Daniel | |
dc.contributor.author | Bodelón Macías, Raquel | |
dc.contributor.author | Manso, Catalina | |
dc.contributor.author | Rivero, Pablo | |
dc.contributor.author | Fresno Baro, José María | |
dc.contributor.author | Tornadijo Rodríguez, María Eugenia | |
dc.contributor.other | Tecnologia de los Alimentos | es_ES |
dc.date | 2023 | |
dc.date.accessioned | 2023-09-19T07:55:00Z | |
dc.date.available | 2023-09-19T07:55:00Z | |
dc.identifier.citation | Abarquero, D., Bodelón, R., Manso, C., Rivero, P., Fresno, J. M., & Tornadijo, M. E. (2023). Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese. International Journal of Dairy Technology. https://doi.org/10.1111/1471-0307.13007 | es_ES |
dc.identifier.issn | 1364-727X | |
dc.identifier.uri | https://hdl.handle.net/10612/17181 | |
dc.description.abstract | [EN] The effect of different combinations of starter and non-starter lactic acid bacteria on the physicochemical, colour, microbiological and sensory characteristics of Castellano cheese was investigated. Five batches of Castellano cheese were produced from pasteurised sheep's milk. Significant differences in pH, titratable acidity, microbial counts and sensory attributes between the cheese batches made with different starter cultures were found. In conclusion, the incorporation of autochthonous non-starter lactic acid bacteria strains gave cheeses made with pasteurised milk better flavour and aroma characteristics than the batch made only with commercial starter culture | es_ES |
dc.language | eng | es_ES |
dc.publisher | Wiley-Blackwell | es_ES |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Tecnología de los alimentos | es_ES |
dc.subject.other | Adjunct culture | es_ES |
dc.subject.other | Cheese ripening | es_ES |
dc.subject.other | Chemical composition | es_ES |
dc.subject.other | Lactic acid bacteria | es_ES |
dc.subject.other | Lactobacillus | es_ES |
dc.subject.other | Sensory analysis | es_ES |
dc.title | Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | 10.1111/1471-0307.13007 | |
dc.description.peerreviewed | SI | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.identifier.essn | 1471-0307 | |
dc.journal.title | International Journal of Dairy Technology | es_ES |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.project | Publicación en abierto financiada por el Consorcio de Bibliotecas Universitarias de Castilla y León (BUCLE), con cargo al Programa Operativo 2014ES16RFOP009 FEDER 2014-2020 DE CASTILLA Y LEÓN, Actuación:20007-CL - Apoyo Consorcio BUCLE | es_ES |
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