Characterization of artisanal saffron ricotta cheese produced in Sicily: Physicochemical, microbiological, sensory, and antioxidant characteristics

ABSTRACT: The present study aims to characterize the artisanal saffron ricotta cheese produced from the whey of Piacentinu Ennese protected designation of origin (PDO) cheesemaking, including via technological parameters detected during the production process and by assessment of the main physicoche...

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Autori principali:	Guido Mangione, Margherita Caccamo, Vita Maria Marino, Giovanni Marino, Giuseppe Licitra
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2023-12-01
Serie:	Journal of Dairy Science
Soggetti:	saffron ricotta cheese Piacentinu Ennese functional foods
Accesso online:	http://www.sciencedirect.com/science/article/pii/S0022030223006124
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