<sup>1</sup>H HRMAS NMR Metabolomics for the Characterization and Monitoring of Ripening in Pressed-Curd Ewe’s Milk Cheeses Produced Through Enzymatic Coagulation

<sup>1</sup>H HRMAS NMR Metabolomics for the Characterization and Monitoring of Ripening in Pressed-Curd Ewe’s Milk Cheeses Produced Through Enzymatic Coagulation

A comprehensive characterization of two pressed-curd cheeses produced from ewe’s milk using enzymatic coagulation—<i>Manchego</i> cheese (with Protected Designation of Origin, PDO) and <i>Castellano</i> cheese (with Protected Geographical Indication, PGI)—was performed throug...

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Bibliographic Details
Main Authors: David Castejón, José Segura, Karen P. Cruz-Díaz, María Dolores Romero-de-Ávila, María Encarnación Fernández-Valle, Víctor Remiro, Palmira Villa-Valverde, María Isabel Cambero
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
<sup>1</sup>H HRMAS NMR
<i>Manchego</i> cheese
<i>Castellano</i> cheese
artisanal
industrial
chemometrics
Online Access:https://www.mdpi.com/2304-8158/14/13/2355
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