Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat's Milk from Spring and Autumn Season.

Pawlos, Malgorzata; Znamirowska-Piotrowska, Agata; Kowalczyk, Magdalena; Zagula, Grzegorz

Pawlos, Malgorzata; Znamirowska-Piotrowska, Agata; Kowalczyk, Magdalena; Zagula, Grzegorz.

Afiliação

Pawlos M; Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland.
Znamirowska-Piotrowska A; Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland.
Kowalczyk M; Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland.
Zagula G; Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland.

Molecules ; 27(17)2022 Aug 27.

Article em En | MEDLINE | ID: mdl-36080289

Assuntos

Queijo; Animais; Cálcio; Citrato de Cálcio; Queijo/análise; Quimosina; Cabras; Temperatura Alta; Proteínas do Leite/análise; Estações do Ano

Palavras-chave

acid rennet coagulation; calcium; cheese; fermentation; goat's milk; mineral composition; organoleptic evaluation; pasteurization; texture

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Queijo Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Queijo Idioma: En Ano de publicação: 2022 Tipo de documento: Article