Maiorchino Cheese: Physico-Chemical, Hygienic and Safety Characteristics

This study assessed the physical, chemical, and microbiological characteristics of traditional Maiorchino cheese (Italy) made from raw ewe’s milk or from a mixture with goat’s milk. Cheese samples from the same batch were analyzed after 20 days and 6, 8, 12, 17 and 24 months of ripening. A decrease...

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Detalles Bibliográficos
Autores principales: Conte, Francesca, Ravidà, Andrea, Mandanici, Alessandro, Ferrantelli, Vincenzo, Chetta, Michele, Verzera, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076623/
https://www.ncbi.nlm.nih.gov/pubmed/27800379
http://dx.doi.org/10.4081/ijfs.2015.4532

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076623/
https://www.ncbi.nlm.nih.gov/pubmed/27800379
http://dx.doi.org/10.4081/ijfs.2015.4532

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