Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese
Abstract
This work aimed to study the effects of using ewe’s milk from Churra, Assaf, or both breeds on the physicochemical and sensory characteristics of Zamorano cheese at the end of ripening. Zamorano cheese is a hard variety with protected designation of origin (PDO) produced in the province of Zamora (Spain) with raw or pasteurized ewe’s milk. Five batches of Zamorano cheese were produced with pasteurized ewe’s milk. One batch was elaborated using...
Paper Details
Title
Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese
Published Date
May 12, 2021
Journal
Volume
2
Issue
2
Pages
242 - 255
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Notes
History