Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese

The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these cheeses, it i...

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Principais autores:	Massimo Todaro, Vittorio Lo Presti, Alessandro Macaluso, Maria Alleri, Giuseppe Licitra, Vincenzo Chiofalo
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2021-07-01
叢編:	Foods
主題:	alkaline phosphatase determination PDO Pecorino Siciliano cheese raw milk determination
在線閱讀:	https://www.mdpi.com/2304-8158/10/7/1648
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