Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk

被引：37
|
作者：
Niro, Serena [1 ]
Fratianni, Alessandra [1 ]
Tremonte, Patrizio [1 ]
Sorrentino, Elena [1 ]
Tipaldi, Luca [1 ]
Panfili, Gianfranco [1 ]
Coppola, Raffaele [1 ,2 ]
机构：
[1] Univ Molise, Dipartimento Agr Ambiente & Alimenti DiAAA, I-86100 Campobasso, Italy
[2] CNR, Ist Sci Alimentaz, I-83100 Avellino, Italy
来源：
JOURNAL OF DAIRY SCIENCE | 2014年 / 97卷 / 03期
关键词：
Caciocavallo cheese; ewe cheese; goat cheese; pasta filata cheese; LACTIC-ACID BACTERIA; MICROBIOLOGICAL CHARACTERISTICS; PHYSICOCHEMICAL CHARACTERISTICS; BUFFALO; BOVINE;
D O I：
10.3168/jds.2013-7550
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
This study assessed and compared the physicochemical, microbiological, and sensorial characteristics of Caciocavallo cheeses, made from cow milk and a mixture of cow with ewe or goat milk, during ripening. Different cheese-making trials were carried out on an industrial scale following the standard procedure of pasta filata cheeses, with some modifications. The percentage of the different added milk to cow milk influenced compositional and nutritional characteristics of the innovative products, leading to a satisfactory microbiological and sensorial quality.
引用
收藏
页码：1296 / 1304
页数：9
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