Comparison of methods to homogenize ricotta cheese samples for total solids determination

Ricotta cheese is an Italian dairy product obtained by heat-coagulation of the proteins in whey, resulting from cheese production. The homogenization method applied to collect ricotta cheese samples could affect the total solids (TS) contents of the products. The aim of this study was to determine t...

Descripción completa

Detalles Bibliográficos
Autores principales: Mangione, G., Caccamo, M., Farina, G., Licitra, G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Dairy Foods
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873653/
https://www.ncbi.nlm.nih.gov/pubmed/36713127
http://dx.doi.org/10.3168/jdsc.2022-0260

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873653/
https://www.ncbi.nlm.nih.gov/pubmed/36713127
http://dx.doi.org/10.3168/jdsc.2022-0260

Ejemplares similares