Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.

Abstract

The effect of pasteurization of milk and use of a native starter culture on the volatile components and sensory characteristics of a Spanish ewe's-milk cheese were examined. Three cheese batches were made, one from raw milk, another from pasteurized milk, and a third from pasteurized milk with an added native starter culture in addition to the commercial… (More)

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@article{Ortigosa2001EffectOP, title={Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.}, author={M Ortigosa and P. De La Torre and Jes{\'u}s Izco}, journal={Journal of dairy science}, year={2001}, volume={84 6}, pages={1320-30} }