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TEMA 1. COMPOSICIÓN

100nm

TEMA 1. COMPOSICIÓN

Arias et al. (2012). Small Rum Res, 106, 92-97

TEMA 2. CARACTERÍSTICAS TECNOLÓGICAS

Durante 60min

Oliete et al. (2011). Tierras Ganadería, 30-33.

Jimenez et al. (2011). SEOC, 176-180.

r y K20: Relacionados con el tiempo necesario en coagular. A30 y A60: relacionados con la dureza de la cuajada.RC: Rendimiento de cuajada.

Estudios realizados con leche de oveja Manchega sin signos aparentes de mamitis

Jimenez et al. (2011). SEOC, 176-180

Estudio realizado con 122 muestras de leche de oveja Manchega

(r+K20)

A60

Jimenez et al. (2012). SEOC, 189-192

TEMA 3. CARACTERÍSTICAS NUTRICIONALES

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