The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese

Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) w...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Foods
Main Authors: Gaglio, Raimondo, Barbaccia, Pietro, Barbera, Marcella, Restivo, Ignazio, Attanzio, Alessandro, Maniaci, Giuseppe, Di Grigoli, Antonino, Francesca, Nicola, Tesoriere, Luisa, Bonanno, Adriana, Moschetti, Giancarlo, Settanni, Luca
Format: Artigo
Jezik:Inglês
Izdano: MDPI 2021
Teme:
Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC7923417/
https://ncbi.nlm.nih.gov/pubmed/33672473
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020461
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