Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescenza-type cheeses were produced at a laboratory scal...

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Opis bibliograficzny

Główni autorzy:	Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Gianluca Brusa, Marcello Alinovi, Germano Mucchetti, Giorgio Giraffa
Format:	Artigo
Język:	Inglês
Wydane:	MDPI AG 2020-07-01
Seria:	Foods
Hasła przedmiotowe:	skimmed milk powder recombined milk Crescenza-type cheese mini-cheesemaking cheese processing
Dostęp online:	https://www.mdpi.com/2304-8158/9/7/928
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