Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia Region

The burrata cheese is a traditional product from Southern Italy, consisting of an envelope of pasta filata (stretched curd) filled with cream and pasta filata strips (usually leftovers from mozzarella production). Physical [water activity (a(w)), pH], chemical (moisture, NaCl content) and microbiolo...

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Detalles Bibliográficos
Autores principales: Rea, Stefano, Marino, Leonardo, Stocchi, Roberta, Branciari, Raffaella, Loschi, Anna Rita, Miraglia, Dino, Ranucci, David
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5090119/
https://www.ncbi.nlm.nih.gov/pubmed/27853715
http://dx.doi.org/10.4081/ijfs.2016.5879

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5090119/
https://www.ncbi.nlm.nih.gov/pubmed/27853715
http://dx.doi.org/10.4081/ijfs.2016.5879

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