Cheeses From Ewe and Goat Milk
作者： M. Medina , M. Nuñez
DOI: 10.1016/B978-0-12-417012-4.00041-7
关键词:
摘要: Abstract Ewe and goat milk cheeses are important contributors to the economy of rural areas in Mediterranean countries form part their cultural heritage. The technology, microbiology, biochemistry ewe manufactured main southern European has been reviewed, with particular emphasis on cheese varieties under Protected Designation Origin status. distinctive sensory characteristics is primarily associated chemical composition milk. In addition, use raw coagulant enzymes other than bovine rennet cheesemaking, inoculation authocthonous strains lactic acid bacteria some unique manufacturing practices further differentiate from cow cheeses. An overview recent research regarding effects high pressure homogenization processing provided.
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