ListarArchivos de Zootecnia por tema "Queso de la Serena"

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    • Estudio de algunas floras microbianas del queso de la Serena 

      Fernández-Salguero Carretero, J.; Martínez Manso, P. (Universidad de Córdoba, Servicio de Publicaciones, 1978)
      The microbial flora has been studied on eleven ripened cheese type "Serena" (Spain) made with raw ewe milk. The microbial group analysed included: total viable counts, Lactic streptococci, lactobacilli, micrococci and ...

    • Principales componentes nitrogenados del queso de la Serena 

      Fernández-Salguero Carretero, J.; Marsilla de Pascual, B.A.; Barreto Matos, Juan (Universidad de Córdoba, Servicio de Publicaciones, 1978)
      Fourteen samples of ripened cheese, typical of the "Serena" (province of Badhrjoz, Spain), from different craft industries, have been a]nined for their contents in several nitrogen fractions and free amino acids. The mean ...

    • Principales componentes químicos y parámetros físicos del queso de la Serena 

      Marsilla de Pascual, B.A. (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      The gross chemical composition, some mineral compounds, pH and aw of fourteen samples of commercial "Serena" cheese have been determined. Mean values for chemical components (as p. 100 of total weight) were: moisture 41.8, ...