Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils

In the present work, oregano essential oils (OEOs) were applied to process the fresh ovine cheese “Tuma” obtained by pressed cheese technology. Cheese making trials were performed under industrial conditions using ewe’s pasteurized milk and two strains of Lactococcus lactis (NT1 and NT5) as fermenti...

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Detalles Bibliográficos
Autores principales: Garofalo, Giuliana, Ponte, Marialetizia, Greco, Carlo, Barbera, Marcella, Mammano, Michele Massimo, Fascella, Giancarlo, Greco, Giuseppe, Salsi, Giulia, Orlando, Santo, Alfonzo, Antonio, Di Grigoli, Antonino, Piazzese, Daniela, Bonanno, Adriana, Settanni, Luca, Gaglio, Raimondo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10294957/
https://www.ncbi.nlm.nih.gov/pubmed/37372023
http://dx.doi.org/10.3390/antiox12061293

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10294957/
https://www.ncbi.nlm.nih.gov/pubmed/37372023
http://dx.doi.org/10.3390/antiox12061293

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