The aim of the present study is to investigate the flavour characteristics of ewe cheeses made with two different techniques (cheeses obtained from raw milk or from thermized milk with adjunct starter cultures) and using milk from animals fed diets with different concentrations of extruded linseed. Aromatic differences linked to the linseed concentrations in the diets were found for the raw milk cheeses, while no such differences were found in the cheeses made from thermized milk with adjunct starter cultures.
Caratteristiche aromatiche di formaggio pecorino prodotto con latte di animali alimentati con diete a diversa concentrazione di lino estruso
BRANCIARI, Raffaella;MIRAGLIA, DINO;RANUCCI, David;ESPOSTO, Sonia;TRABALZA MARINUCCI, Massimo;SERVILI, Maurizio;AVELLINI, Paolo;
2009
Abstract
The aim of the present study is to investigate the flavour characteristics of ewe cheeses made with two different techniques (cheeses obtained from raw milk or from thermized milk with adjunct starter cultures) and using milk from animals fed diets with different concentrations of extruded linseed. Aromatic differences linked to the linseed concentrations in the diets were found for the raw milk cheeses, while no such differences were found in the cheeses made from thermized milk with adjunct starter cultures.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
