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.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11391/157577
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