Share

Microbial, chemical and sensory characterisation of goat's milk, curd and Büscion, Robiola and Formaggella cheeses from Ticino (Switzerland).

Caractérisation microbiologique, chimique et sensorielle de laits, de caillés et de fromages de chèvre tessinois de type Formaggini (Büscion, Robiola) et Formaggella.

Author(s) : BOSSET J. O., ALBRECHT B., BADERTSCHER R., et al.

Type of article: Article

Summary

The paper presents the methods used to characterise goat's milk cheese. The parameters analysed are: microbiological analysis; chemical analysis; radioactivity. Three kinds of cheese are characterised by different values of these parameters.

Details

  • Original title: Caractérisation microbiologique, chimique et sensorielle de laits, de caillés et de fromages de chèvre tessinois de type Formaggini (Büscion, Robiola) et Formaggella.
  • Record ID : 2002-2031
  • Languages: French
  • Source: Mitt. Lebensm.unters. Hyg. - vol. 92 - n. 5
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing