Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources

Authors:	CI Pereira MI Franco AMP Gomes FX Malcata

Affiliation:	^aCBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal;^bISMAI – Instituto Superior da Maia, Avenida Carlos Oliveira Campos, Castêlo da Maia, P-4475-690 Avioso S. Pedro, Portugal;^cCEBAL – Centro de Biotecnologia Agrícola e Agro-alimentar do Baixo Alentejo e Litoral, Rua Pedro Soares, Apartado 6158, P-7801-908 Beja, Portugal;^dCICECO – Centre for Research in Ceramics & Composite Materials, Universidade de Aveiro, P-3810-193 Aveiro, Portugal

Abstract:

Keywords:	Flavour development Viscoelastic properties Rennet Dairy foods
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