Effect of the Addition of Donkey Milk on the Acceptability of Caciotta Cow Cheese

SIMPLE SUMMARY: Caciotta is a very popular cheese in Italy that can be made with cow, sheep, goat or buffalo milk. In this study, we investigated the effects of donkeys’ milk addition in the production of this cheese, considering a short- and a medium-ripening period. Two batches were considered for...

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Detalles Bibliográficos
Autores principales: Cosentino, Carlo, Paolino, Rosanna, Rubino, Mariarita, Freschi, Pierangelo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179282/
https://www.ncbi.nlm.nih.gov/pubmed/35681908
http://dx.doi.org/10.3390/ani12111444

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179282/
https://www.ncbi.nlm.nih.gov/pubmed/35681908
http://dx.doi.org/10.3390/ani12111444

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