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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

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