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Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep

Jesús Alberto Mezo-Solís1, Víctor Manuel Moo-Huchin2, Adriana Sánchez-Zarate1

  • 1División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, Mexico.

Foods (Basel, Switzerland)
|November 18, 2020
PubMed

Keywords:
manchego cheesepelibuey ewesproteolysisripeningsensory properties

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