Chibrales cheeses: shelf life.

Durabilidad del queso chibrales.

Author(s) : DUQUESNE F., NÚNEZ de VILLAVICENCIO M., HOMBRE R. de

Type of article: Article

Summary

Three production batches of chibrales cheeses, each of 300 1, with characteristics complying with a standard (48% maximum humidity and 5.2 to 5.3 pH) were selected for shelf-life determination. Sensory evaluation and microbiological analyses were performed at 3 and 6 months, then monthly.

Details

  • Original title: Durabilidad del queso chibrales.
  • Record ID : 2003-1463
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 38 - n. 329
  • Publication date: 2002/01
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source