Development of "Quadrello di Ovino", a Novel Fresh Ewe's Cheese.
ewe’s milk
fresh cheese
lactic acid bacteria
physicochemical parameters
starter cultures
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
23 Dec 2021
23 Dec 2021
Historique:
received:
06
12
2021
revised:
20
12
2021
accepted:
21
12
2021
entrez:
11
1
2022
pubmed:
12
1
2022
medline:
12
1
2022
Statut:
epublish
Résumé
This work was performed to produce a new soft ewe's milk cheese, namely "Quadrello di ovino" (QdO) cheese, to enlarge ewe's dairy product portfolio of South Italy, barely limited to Pecorino cheese typology. Cheese making was performed applying the technology for "Crescenza" cheese typology with some modifications. In particular, pasteurized ewes' milk was inoculated with two commercial starter formulations (SF1 and SF2) of
Identifiants
pubmed: 35010151
pii: foods11010025
doi: 10.3390/foods11010025
pmc: PMC8750039
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Regione Siciliana
ID : G79J18000650007
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