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...

• 1. autor: Manríquez, María José (author)
• Kolejni autorzy: Orbe, Juan Pablo (author), Parra, Jeniffer (author), Pinchao, Nataly (author)
• Format: article
• Język: spa
• Wydane: 2021
• Hasła przedmiotowe: Pizán, lactic culture, contextualization.
• Dostęp online: https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1038