The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese

Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) w...

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Detalles Bibliográficos
Autores principales: Gaglio, Raimondo, Barbaccia, Pietro, Barbera, Marcella, Restivo, Ignazio, Attanzio, Alessandro, Maniaci, Giuseppe, Di Grigoli, Antonino, Francesca, Nicola, Tesoriere, Luisa, Bonanno, Adriana, Moschetti, Giancarlo, Settanni, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7923417/
https://www.ncbi.nlm.nih.gov/pubmed/33672473
http://dx.doi.org/10.3390/foods10020461

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7923417/
https://www.ncbi.nlm.nih.gov/pubmed/33672473
http://dx.doi.org/10.3390/foods10020461

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