Maiorchino cheese: physicochemical, hygienic and safety characteristics
This study assessed the physical, chemical, and microbiological characteristics of traditional <em>Maiorchino</em> cheese (Italy) made from raw ewe’s milk or from a mixture with goat’s milk. Cheese samples from the same batch were analyzed after 20 days and 6, 8, 12, 17 and 24 months of ripening. A...
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| Hlavní autoři: | , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
PAGEPress Publications
2015-02-01
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| Edice: | Italian Journal of Food Safety |
| Témata: | |
| On-line přístup: | http://www.pagepressjournals.org/index.php/ijfs/article/view/4532 |
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