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...

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Detalles Bibliográficos
Publicado en: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: PAGEPress Publications, Pavia, Italy 2017
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Article
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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