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...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Ital J Food Saf
Main Authors: Pulinas, Luisa, Spanu, Carlo, Idda, Ilenia, Ibba, Ignazio, Nieddu, Gavino, Virdis, Salvatore, Scarano, Christian, Piras, Francesca, Spano, Nadia, Sanna, Gavino, De Santis, Enrico Pietro Luigi
Formato: Artigo
Idioma:Inglês
Publicado em: PAGEPress Publications, Pavia, Italy 2017
Assuntos:
Article
Acesso em linha: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
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados