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Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese

This work was performed to produce a new soft ewe’s milk cheese, namely “Quadrello di ovino” (QdO) cheese, to enlarge ewe’s dairy product portfolio of South Italy, barely limited to Pecorino cheese typology. Cheese making was performed applying the technology for “Crescenza” cheese typology with som...

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Gardado en:
Principais autores: Giuliana Garofalo, Gabriele Busetta, Giuseppe Maniaci, Maria Teresa Sardina, Baldassare Portolano, Natale Badalamenti, Antonella Maggio, Maurizio Bruno, Raimondo Gaglio, Luca Settanni
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2021-12-01
Series:Foods
Assuntos:
ewe’s milk
fresh cheese
lactic acid bacteria
physicochemical parameters
starter cultures
Acceso en liña:https://www.mdpi.com/2304-8158/11/1/25
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