Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese

The use of raw milk is compulsory in the manufacturing process of most of the European protected designation of origin (PDO) cheeses but, for ovine products, it is often responsible for faulty productions. Since pasteurization is hardly compatible with the PDO concept, a milder treatment (thermizati...

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Detalles Bibliográficos
Autores principales: Natrella, Giuseppe, Gambacorta, Giuseppe, Squeo, Giacomo, Faccia, Michele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001226/
https://www.ncbi.nlm.nih.gov/pubmed/36900597
http://dx.doi.org/10.3390/foods12051080

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001226/
https://www.ncbi.nlm.nih.gov/pubmed/36900597
http://dx.doi.org/10.3390/foods12051080

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