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Production of Farmstead Lactose-Free Pecorino di Osilo and Ricotta Cheeses from Sheep’s Milk
The present work was aimed to define and validate farmstead production of lactose-free Pecorino di Osilo cheese, fresh ricotta cheese, and salted and smoked ricotta cheese (Ricotta mustia). The enzymatic activity of the commercial preparation containing lactase (1.1 g/mL), preliminarily tested using...
Gardado en:
| Publicado en: | Ital J Food Saf |
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| Main Authors: | , , , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2017
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5391506/ https://ncbi.nlm.nih.gov/pubmed/28462205 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2017.6353 |
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