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Composition, yield, texture and aroma compounds of goat cheeses as related to the A and O variants of α_sl casein in milk
Composition, rendement, texture et composés d'arôme du fromage de chèvre en relation avec le variant A ou O de la caséine αs] présent dans le lait

Alice Pierre, Jean-Luc Le Quéré, Marie-Hélène Famelart, Alain Riaublanc and Florence Rousseau

Lait, 78 3 (1998) 291-301

Accepted: 05 September 1997

DOI: https://doi.org/10.1051/lait:1998330

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