Production of Farmstead Lactose-Free Pecorino di Osilo and Ricotta Cheeses from Sheep’s Milk

The present work was aimed to define and validate farmstead production of lactose-free Pecorino di Osilo cheese, fresh ricotta cheese, and salted and smoked ricotta cheese (Ricotta mustia). The enzymatic activity of the commercial preparation containing lactase (1.1 g/mL), preliminarily tested using...

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Detalles Bibliográficos
Autores principales: Pulinas, Luisa, Spanu, Carlo, Idda, Ilenia, Ibba, Ignazio, Nieddu, Gavino, Virdis, Salvatore, Scarano, Christian, Piras, Francesca, Spano, Nadia, Sanna, Gavino, De Santis, Enrico Pietro Luigi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5391506/
https://www.ncbi.nlm.nih.gov/pubmed/28462205
http://dx.doi.org/10.4081/ijfs.2017.6353

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5391506/
https://www.ncbi.nlm.nih.gov/pubmed/28462205
http://dx.doi.org/10.4081/ijfs.2017.6353

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