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DEVELOPMENT AND CHARACTERIZATION OF A EWE’S CREAMY CHEESE WITH AROMATIC PLANTS

Type de document
journalArticle
Langue source
-- Langue source --
Titre
DEVELOPMENT AND CHARACTERIZATION OF A EWE’S CREAMY CHEESE WITH AROMATIC PLANTS
Titre français
Titre anglais
Auteur(s)
  • GUINÉ Raquel P F
  • TEIXEIRA-LEMOS Edite
  • RIBEIRO Paulo
  • FERREIRA Marina
  • OLIVEIRA Ana Margarida
  • TEIXEIRA Ana Rita
  • CASTRO Beatriz
  • RODRIGUES Rute
  • SANTOS Samuel
  • RODRIGUES Adriana
  • SANTOS Andreia
Editeur(s)
Autre(s)
Id
BBIZY7CJ
Version
3480
Url zotero
https://www.zotero.org/groups/2567444/items/BBIZY7CJ
Date ajout
22 avril 2021 18:28
Date modification
22 avril 2021 18:28
Résumé
This work aimed at developing a new dairy product, made of ewe’s milk that cannot be used for making the Serra da Estrela cheese (with Protected Designation of Origin) for not filling the exact specifications. In this way are allied economic with environmental advantages. Because this unusable milk represents economic loss for the producers while at the same time increasing the volume of effluents that need treatment, this alternative usage allies economic with environmental advantages.
Note
None
CRAW tags
  • AB - Utile à l'AB
  • FREDO aspect technico-économique
  • FREDO environnement
  • FREDO transformation et valorisation
  • GEO Portugal
  • antioxidant activity
  • fromage
  • nutrition
  • produit laitier
  • safety
  • sensory evaluation
  • soft cheese
WEB tags
Pages
10
Date caractères
2021
Date publication
1 janvier 2021