The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review - Université Clermont Auvergne Accéder directement au contenu
Article Dans Une Revue (Article De Synthèse) Foods Année : 2020

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

Résumé

The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.
Fichier principal
Vignette du fichier
foods-09-01309-v2.pdf (772.46 Ko) Télécharger le fichier
Origine : Fichiers éditeurs autorisés sur une archive ouverte

Dates et versions

hal-03081596 , version 1 (18-12-2020)

Licence

Paternité

Identifiants

Citer

Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia, Jasur Safarov, Françoise Leriche, et al.. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review. Foods, 2020, 9 (9), pp.1309. ⟨10.3390/foods9091309⟩. ⟨hal-03081596⟩
180 Consultations
231 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More