Contribución al estudio de tipificación del queso Idiazábal
- L. Rodríguez 1
- Y. Barcina 1
- G. Ros 1
- F. Rincón 1
- 1 Dpto. de Ciencias Socio-Sanitarias. Facultad de Veterinaria. Universidad de Murcia
ISSN: 0300-5755
Datum der Publikation: 1988
Nummer: 189
Seiten: 57-59
Art: Artikel
Andere Publikationen in: Alimentaria: Revista de tecnología e higiene de los alimentos
Zusammenfassung
Idiazabal cheese is a Spanish variety, manufactured in Vasque Country with sheep´s milk. Recently the apellation of origin has been aproved. The present study was undertaken to investigate some physico-chemical characteristics during the first 75 days of ripening period in Idiazabal cheese: total solids-not-fat, protein, fat, ashes, sodium cloride and refractive index.