TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Abarquero, Daniel
AU  - Duque, Cristina
AU  - Bodelón Macías, Raquel
AU  - López, Inés
AU  - Muñoz, Julio
AU  - Fresno Baro, José María
AU  - Tornadijo Rodríguez, María Eugenia
AU  - Tecnologia de los Alimentos
DA  - 2024
SN  - 0963-9969
UR  - https://hdl.handle.net/10612/19917
AB  - [EN] The aim of this research was to find out the effect of different combinations of starter and non-starter cultures on the proteolysis of Castellano cheese during ripening. Four cheese batches were prepared, each containing autochthonous...
LA  - eng
PB  - Elsevier
KW  - Tecnología de los alimentos
KW  - Queso De Oveja
KW  - Bacterias De Ácido Láctico
KW  - Fracciones De Nitrógeno
KW  - Aminoácidos Libres
KW  - Microestructura
KW  - Análisis Del Perfil De Textura.
TI  - Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening
DO  - 10.1016/j.foodres.2024.114306
T2  - Food Research International
M2  - 114306
ER  -