Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescenza-type cheeses were produced at a laboratory scal...

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Detalles Bibliográficos
Autores principales: Tidona, Flavio, Francolino, Salvatore, Ghiglietti, Roberta, Locci, Francesco, Brusa, Gianluca, Alinovi, Marcello, Mucchetti, Germano, Giraffa, Giorgio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404473/
https://www.ncbi.nlm.nih.gov/pubmed/32674406
http://dx.doi.org/10.3390/foods9070928

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404473/
https://www.ncbi.nlm.nih.gov/pubmed/32674406
http://dx.doi.org/10.3390/foods9070928

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