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High hydrostatic pressure for accelerating ripening of goat's milk cheese: Proteolysis and texture
ArticleAbstract: High hydrostatic pressurization is proposed for cheese ripening acceleration. Several treatments werPalabras claves:Goat's milk cheese, High pressure, Proteolysis, Ripening, textureAutores:Guamis B.V., Jordi Saldo, Sendra E.Fuentes:scopusProteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening
ArticleAbstract: The application of high-pressure treatment to a hard caprine milk cheese was studied as a method ofPalabras claves:Accelerated ripening, Goat cheese, High pressure, Multivariate analysis, ProteolysisAutores:Guamis B.V., Jordi Saldo, Kelly A.L., McSweeney P.L.H., Sendra E.Fuentes:scopus