Application of high pressure treatment for cheese production

By Trujillo A.J.   Capellas M.   Buffa M.   Royo C.   Gervilla R.   Felipe X.   Sendra E.   Saldo J.   Ferragut V.   Guamis B.  

Food Research International, Vol. 33, Iss. 3, 2000-04 ,pp. : 311-316

Elsevier

Access to resources Recommend Favorite

Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese

By Freitas A.C.   Fresno J.M.   Prieto B.   Malcata F.X.   Carballo J.  

Food Chemistry, Vol. 60, Iss. 2, 1997-10 ,pp. : 219-229

Elsevier

Access to resources Recommend Favorite

A procedure for the manufacture of goat milk cheese with controlled-microflora by means of high hydrostatic pressure

By Trujillo A.J.   Guamis B.   Carretero C.  

Food Chemistry, Vol. 69, Iss. 1, 2000-04 ,pp. : 73-79

Elsevier

Access to resources Recommend Favorite

Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

By Buffa M.   Guamis B.   Royo C.   Trujillo A.J.  

Food Microbiology, Vol. 18, Iss. 1, 2001-02 ,pp. : 45-51

Elsevier

Access to resources Recommend Favorite

Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese

By Capellas M.   Mor-Mur M.   Gervilla R.   Yuste J.   Guamis B.  

Food Microbiology, Vol. 17, Iss. 6, 2000-12 ,pp. : 633-641

Elsevier

Access to resources Recommend Favorite