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Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia Region
The burrata cheese is a traditional product from Southern Italy, consisting of an envelope of pasta filata (stretched curd) filled with cream and pasta filata strips (usually leftovers from mozzarella production). Physical [water activity (a(w)), pH], chemical (moisture, NaCl content) and microbiolo...
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| Pubblicato in: | Ital J Food Saf |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
PAGEPress Publications, Pavia, Italy
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5090119/ https://ncbi.nlm.nih.gov/pubmed/27853715 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2016.5879 |
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