View Item 

Show simple item record

Título
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese
dc.contributorFacultad de Veterinariaes_ES
dc.contributor.authorAbarquero, Daniel 
dc.contributor.authorBodelón Macías, Raquel 
dc.contributor.authorManso, Catalina
dc.contributor.authorRivero, Pablo
dc.contributor.authorFresno Baro, José María 
dc.contributor.authorTornadijo Rodríguez, María Eugenia 
dc.contributor.otherTecnologia de los Alimentoses_ES
dc.date2023
dc.date.accessioned2023-09-19T07:55:00Z
dc.date.available2023-09-19T07:55:00Z
dc.identifier.citationAbarquero, 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/10.1111/1471-0307.13007es_ES
dc.identifier.issn1364-727X
dc.identifier.urihttps://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 culturees_ES
dc.languageenges_ES
dc.publisherWiley-Blackwelles_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectTecnología de los alimentoses_ES
dc.subject.otherAdjunct culturees_ES
dc.subject.otherCheese ripeninges_ES
dc.subject.otherChemical compositiones_ES
dc.subject.otherLactic acid bacteriaes_ES
dc.subject.otherLactobacilluses_ES
dc.subject.otherSensory analysises_ES
dc.titleEffect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheesees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.identifier.doi10.1111/1471-0307.13007
dc.description.peerreviewedSIes_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.essn1471-0307
dc.journal.titleInternational Journal of Dairy Technologyes_ES
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES
dc.description.projectPublicación 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 BUCLEes_ES


Files in this item

Thumbnail
Name:
Effect_Autochthonous_Starter_N ...
Size:
2.664 xmlui.dri2xhtml.METS-1.0.size-megabytes
Format:
application/pdf
FilesOpen

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional