Table of Contents
Journal of Food Processing
Volume 2014, Article ID 705746, 8 pages
http://dx.doi.org/10.1155/2014/705746
Research Article

Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

1Instituto de Ciencia y Tecnología de Alimentos, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero, Avenida Belgrano (S) 1912, 4200 Santiago del Estero, Argentina
2CERELA, CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina

Received 14 May 2014; Revised 8 September 2014; Accepted 10 September 2014; Published 2 October 2014

Academic Editor: Vassiliki Oreopoulou

Copyright © 2014 Florencia Frau et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Florencia Frau, Graciela Font de Valdez, and Nora Pece, “Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese,” Journal of Food Processing, vol. 2014, Article ID 705746, 8 pages, 2014. https://doi.org/10.1155/2014/705746.