161
Views
1
CrossRef citations to date
0
Altmetric
Article

Colour traits in the evaluation of the ripening period of Asiago cheese

, , , &
Pages 411-413 | Published online: 07 Mar 2016

References

  • Carpino, S., Horne, J., Melilli, C., Licitra, G., Barbano, D.M., Van Soest, P.J., 2004. Contribution of native pasture to the sensory properties of Ragusano Cheese. J. Dairy Sci. 87:308–315.
  • Dufossé, L., Galaup, P., Carlet, P., Flamin, C., Valla, A., 2005. Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses. Food Res. Int. 38:919–924.
  • McSweeney, P.L.H., 2004. Biochemistry of cheese ripening. Int. J. of Dairy Tech. 57 (2/3):127–144.
  • Pavia, M., Guamis, B., Trujillo, A.J., Capellas, M., Ferragut, V., 1999. Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation. Int. Dairy Journal, 9:91–98.
  • Pinho, O., Mendes, E., Alves, M.M., Ferreira, I.M., 2005. Chemical, physical, and sensorial characteristics of “Terrincho” ewe cheese: changes during ripening and intravarietal comparison. J. Dairy Sci. 87:249–257.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.