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Article dans une revue

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

Abstract : The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.
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https://hal-vetagro-sup.archives-ouvertes.fr/hal-03081596
Contributeur : Abderrahmane Aït Kaddour <>
Soumis le : vendredi 18 décembre 2020 - 11:24:10
Dernière modification le : jeudi 20 mai 2021 - 16:40:44
Archivage à long terme le : : vendredi 19 mars 2021 - 20:39:12

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foods-09-01309-v2.pdf
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Distributed under a Creative Commons Paternité 4.0 International License

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Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia, Jasur Safarov, Françoise Leriche, et al.. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review. Foods, MDPI, 2020, 9 (9), pp.1309. ⟨10.3390/foods9091309⟩. ⟨hal-03081596⟩

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