Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese

This work was performed to produce a new soft ewe’s milk cheese, namely “Quadrello di ovino” (QdO) cheese, to enlarge ewe’s dairy product portfolio of South Italy, barely limited to Pecorino cheese typology. Cheese making was performed applying the technology for “Crescenza” cheese typology with som...

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Detalles Bibliográficos
Autores principales: Garofalo, Giuliana, Busetta, Gabriele, Maniaci, Giuseppe, Sardina, Maria Teresa, Portolano, Baldassare, Badalamenti, Natale, Maggio, Antonella, Bruno, Maurizio, Gaglio, Raimondo, Settanni, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750039/
https://www.ncbi.nlm.nih.gov/pubmed/35010151
http://dx.doi.org/10.3390/foods11010025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750039/
https://www.ncbi.nlm.nih.gov/pubmed/35010151
http://dx.doi.org/10.3390/foods11010025

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