Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

Yonas Hailu Alemu; Egon Bech Hansen; Eyassu Seifu; Mikael Agerlin Petersen; Rene Lametsch; Fergal Patrick Rattray; Richard Ipsen

doi:10.1016/j.idairyj.2018.01.007

Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

Yonas Hailu Alemu, Egon Bech Hansen, Eyassu Seifu, Mikael Agerlin Petersen, Rene Lametsch, Fergal Patrick Rattray, Richard Ipsen

Research output: Contribution to journal › Journal article › Research › peer-review

39 Citations (Scopus)

Original language	English
Journal	International Dairy Journal
Volume	81
Pages (from-to)	122-130
Number of pages	9
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2018.01.007
Publication status	Published - 2018

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10.1016/j.idairyj.2018.01.007

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Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Petersen, Mikael Agerlin ; Lametsch, Rene; Rattray, Fergal Patrick; Ipsen, Richard.

In: International Dairy Journal, Vol. 81, 2018, p. 122-130.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Alemu, Yonas Hailu

AU - Hansen, Egon Bech

AU - Seifu, Eyassu

AU - Petersen, Mikael Agerlin

AU - Lametsch, Rene

AU - Rattray, Fergal Patrick

AU - Ipsen, Richard

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JO - International Dairy Journal

JF - International Dairy Journal

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