Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

The present study investigated some physico-chemical and microbiological traits of 20-month ripened hard cheeses produced from low-temperature high-speed centrifuged raw milk that developed a structural defect consisting of eyes or slits in the paste. Cheeses obtained using the same process and that...

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Detalles Bibliográficos
Autores principales: Bettera, Luca, Alinovi, Marcello, D’Incecco, Paolo, Gatti, Monica, Carini, Eleonora, Pellegrino, Luisa, Bancalari, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487068/
https://www.ncbi.nlm.nih.gov/pubmed/37685233
http://dx.doi.org/10.3390/foods12173302

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487068/
https://www.ncbi.nlm.nih.gov/pubmed/37685233
http://dx.doi.org/10.3390/foods12173302

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