Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk

The inclusion of basil in the development of fresh cheeses made with organic buffalo milk was studied. The treatments were: 0 (without basil), 2.5, 5.0 and 7.5 g dried basil/kg of cheese. The cheeses were stored under refrigeration at 4 ± 1 °C during 21 days. The addition of basil did not modify fat...

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Опубликовано в: :J Food Sci Technol
Главные авторы: Ribas, Jessyca C. R., Matumoto-Pintro, Paula T., Vital, Ana Carolina P., Saraiva, Bianka R., Anjo, Fernando A., Alves, Ruth L. B., Santos, Nadine W., Machado, Erica, Agustinho, Bruna C., Zeoula, Lúcia M.
Формат: Artigo
Язык:Inglês
Опубликовано: Springer India 2019
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Original Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC6838276/
https://ncbi.nlm.nih.gov/pubmed/31749468
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03990-5
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