ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The changes in the macro and micromineral contents (Ca, P, Na, K, Mg, Fe, and Zn) of Los Pedroches cheese, manufactured with pure ewe's milk, were investigated during 100 days' ripening. The effect of the rennet type used (animal or vegetable) on these minerals was investigated too. Using these mineral values, expressed as a function of the dry matter, an analysis of covariance was applied. The rennet type had an influence on the P and Zn contents of the cheeses. There was a significant decreasing trend in the levels of P, Zn and Na values during ripening.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1998.tb00515.x
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