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Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grape Pomace Dietary Supplementation

This study aimed to investigate the effect on the chemical quality of whey and Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation. The analyses were performed on whey, before and post Ricotta cheese-making, and in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4°C. More...

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Detalles Bibliográficos
Autores principales:	Bennato, Francesca, Ianni, Andrea, Grotta, Lisa, Martino, Giuseppe
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9108957/ https://www.ncbi.nlm.nih.gov/pubmed/35611081 http://dx.doi.org/10.5851/kosfa.2022.e20

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