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High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

Changes in chemical and microbiological characteristics of goat cheese made from raw, pasteurized or high-pressure-treated milk

M. Buffa Tecnologia dels Aliments, Centre Especial de Recerca en Tecnologia dels Aliments (CeRTA), Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain
,
A. J. Trujillo Tecnologia dels Aliments, Centre Especial de Recerca en Tecnologia dels Aliments (CeRTA), Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain
,
C. Royo Tecnologia dels Aliments, Centre Especial de Recerca en Tecnologia dels Aliments (CeRTA), Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain
&
B. Guamis Tecnologia dels Aliments, Centre Especial de Recerca en Tecnologia dels Aliments (CeRTA), Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain
Pages 27-32 | Received 09 Sep 1999, Accepted 07 Dec 1999, Published online: 19 Aug 2006

Citations (4)

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Read on this site (1)

M. Iwańczak & K. Wiśniewska. (2005) Effect of high pressures on the process of Edam cheese proteolysis† . High Pressure Research 25:1, pages 43-50.
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Articles from other publishers (3)

Muhammed Nurye & Tesfemariam Berhe. 2023. Food Safety - New Insights. Food Safety - New Insights.
T. Huppertz. 2016. Non-Bovine Milk and Milk Products. Non-Bovine Milk and Milk Products 187 208 .
A.L. Kelly, K.I. Kothari, D.D. Voigt & T. Huppertz. 2009. Dairy-Derived Ingredients. Dairy-Derived Ingredients 417 441 .

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