TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Diezhandino Hernández, Isabel
AU  - Fernández, Domingo
AU  - Combarros Fuertes, Patricia
AU  - Renes Bañuelos, Erica
AU  - Fresno Baro, José María
AU  - Tornadijo Rodríguez, María Eugenia
AU  - Tecnologia de los Alimentos
DA  - 2022
SN  - 1364-727X
UR  - http://hdl.handle.net/10612/15389
AB  - [EN] Valdeón cheese is a Spanish Protected Geographical Indication of blue-veined cheese produced on an industrial scale from raw or pasteurised cow and/or goat milk. The aim of this work was to evaluate the impact of pasteurisation on the...
LA  - eng
PB  - Wiley-Blackwell
KW  - Tecnología de los alimentos
KW  - Blue-veined cheese
KW  - Pasteurised milk
KW  - Proteolysis
KW  - Biogenic amines
KW  - Textural characteristics
KW  - Sensory properties
TI  - Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk
DO  - 10.1111/1471-0307.12862
T2  - International Journal of Dairy Technology
VL  - 75
M2  - 630
ER  -