Formulation and physicochemical and sensory characterization of an Andean Carchense flavored semi-mature cheese

In this project, a semi-ripe flavored Andean from Carchi – Ecuador   type cheese was formulated and characterized in a physicochemical, sensory and microbiological way, using Pizán milk as raw material, genetically developed in the province of Carchi. An experiment was carried out...

• Glavni avtor: Manríquez, María José (author)
• Drugi avtorji: Orbe, Juan Pablo (author), Parra, Jeniffer (author), Pinchao, Nataly (author)
• Format: article
• Jezik: spa
• Izdano: 2021
• Teme: Pizán, lactic culture, contextualization.
• Online dostop: https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1038