Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese

The aim of this study was to produce a fresh ovine pressed cheese within Pecorino “Primosale” typology with the addition of citrus essential oils (EOs). For this purpose, ewe’s pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese productions were performe...

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Autors principals:	Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Antonio Alfonzo, Antonino Ioppolo, Giuseppe Maniaci, Rosa Guarcello, Nicola Francesca, Eristanna Palazzolo, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-10-01
Col·lecció:	Antioxidants
Matèries:	ovine cheese citrus essential oils <i>Lactococcus lactis</i> physicochemical properties volatile organic compounds antioxidant capacity
Accés en línia:	https://www.mdpi.com/2076-3921/11/10/2004
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