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Production of brined soft cheese from frozen ultrafiltered sheep's milk. 1. Physico-chemical, microbiological and physical stability properties of concentrates.

Author(s) : VOUTSINAS L. P., KATSIARI M. C., PAPPAS C. P., MALLATOU H.

Type of article: Article

Summary

No difference was found in the lipolysis rate or peroxide index, between the control milk and the concentrates. Ultrafiltration led to a significant increase in the bacterial count, which nevertheless fell during storage. Protein stability was good.

Details

  • Original title: Production of brined soft cheese from frozen ultrafiltered sheep's milk. 1. Physico-chemical, microbiological and physical stability properties of concentrates.
  • Record ID : 1996-0360
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 52 - n. 3
  • Publication date: 1995

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