Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

Making cheese from donkey milk is considered unfeasible, due to difficulties in coagulation and curd forming. Two recent studies have reported the protocols for making fresh cheese by using camel chymosin or calf rennet, but the chemical and sensory characteristics of the products were not thoroughl...

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Detalles Bibliográficos
Autores principales: Faccia, Michele, Gambacorta, Giuseppe, Martemucci, Giovanni, Difonzo, Graziana, D’Alessandro, Angela Gabriella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022442/
https://www.ncbi.nlm.nih.gov/pubmed/31877945
http://dx.doi.org/10.3390/foods9010016

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022442/
https://www.ncbi.nlm.nih.gov/pubmed/31877945
http://dx.doi.org/10.3390/foods9010016

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