ShareStringy cheese made from buffalo milk.
Queso de pasta hilada a partir de leche de búfala.
Author(s) : CARDOSO F., ÍÑIGUEZ C., SUÁREZ SOLIS V., et al.
Type of article: Article
Summary
The paper relates the results of twelve cheese tests, processed with buffalo milk. The chemical composition and sensory quality were investigated. The shelf life is 18 days at 4 °C.
Details
- Original title: Queso de pasta hilada a partir de leche de búfala.
- Record ID : 2003-0305
- Languages: Spanish
- Source: Acta Alimentaria - vol. 39 - n. 333
- Publication date: 2002/06
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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PROCESSING, STORAGE AND QUALITY OF CHEESES PROD...
- Author(s) : DOZET N., STANISIC M., PEROVIC M.
- Date : 1981
- Languages : Serbo-croatian
- Source: Mljekarstvo - vol. 31 - n. 4
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STORAGE OF PRATO CHEESE AT SUBFREEZING TEMPERAT...
- Author(s) : VALLE J. L. E. do, DENDER A. G. F. van, FIGUEIREDO I. B. de
- Date : 1985
- Languages : Portuguese
- Source: Bol. ITAL - vol. 22 - n. 3
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The use of frozen buffalo milk for making Mozza...
- Author(s) : ADDEO F., CHIANESE L., SCUDIERO A., CAPPUCCIO U., CHEMIN S., CAVELLA S.
- Date : 1992
- Languages : Italian
- Source: Ind. Latte - vol. 17 - n. 11
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Effect of freezing and frozen storage on the ph...
- Author(s) : FONTECHA J., PELAEZ C., JUAREZ M., MARTIN HERNANDEZ M. C.
- Date : 1994
- Languages : English
- Source: Asian J. Dairy Res. - vol. 61 - n. 1
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EFFECTS OF CHANGES DURING RIPENING AND FROZEN S...
- Author(s) : ALONSO L.
- Date : 1987/10
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 5
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