Changes in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk

Article

Abstract: The different types of water contained in the matrix of cheeses made from raw (RA), pasteurized (PA;

Palabras claves:

Goat cheese, High-pressure treatment, Thermogravimetry, Water binding

Autores:

Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.

Fuentes:

scopus