Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese.
Lactococcus lactis
antioxidant capacity
citrus essential oils
ovine cheese
physicochemical properties
volatile organic compounds
Journal
Antioxidants (Basel, Switzerland)
ISSN: 2076-3921
Titre abrégé: Antioxidants (Basel)
Pays: Switzerland
ID NLM: 101668981
Informations de publication
Date de publication:
10 Oct 2022
10 Oct 2022
Historique:
received:
20
09
2022
revised:
05
10
2022
accepted:
07
10
2022
entrez:
27
10
2022
pubmed:
28
10
2022
medline:
28
10
2022
Statut:
epublish
Résumé
The aim of this study was to produce a fresh ovine pressed cheese within Pecorino "Primosale" typology with the addition of citrus essential oils (EOs). For this purpose, ewe's pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese productions were performed at the pilot plant scale level, including one control production (CP) without the addition of EOs and six experimental productions obtained by the addition of two EO concentrations (100 and 200 µL/L) to milk. The acidification process was obtained by means of the starter cultures
Identifiants
pubmed: 36290727
pii: antiox11102004
doi: 10.3390/antiox11102004
pmc: PMC9598944
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : This work was financially supported by the project for industrial research "Integrated approach to product development innovations in the leading sectors of the Sicilian agri-food sector" Prog. F/050267/03/X32-COR 109494
ID : B78I17000260008
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