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...

• Главный автор: Manríquez, María José (author)
• Другие авторы: Orbe, Juan Pablo (author), Parra, Jeniffer (author), Pinchao, Nataly (author)
• Формат: article
• Язык: spa
• Опубликовано: 2021
• Предметы: Pizán, lactic culture, contextualization.
• Online-ссылка: https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1038