The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese

International Dairy Journal

Volumn 15, Issue 12, 2005, Pages 1271-1278

  Addis, Margherita ^a   Pirisi, Antonio ^a   Di Salvo, Riccardo ^a   Podda, Francesco ^a   Piredda, Giovanni ^a  

^a Istituto Zootecnico e Caseario Per la Sardegna   (Italy)

Author keywords

Free fatty acids; Lipolysis; PDO Fiore Sardo cheese; Rennet preparations

Indexed keywords

COMPOSITION; ENZYMES; FATTY ACIDS;

ENZYMATIC COMPOSITION; FAT CONTENT; RENNET PASTE; SUCKLING LAMBS;

NITROGEN;

OVIS ARIES;

EID: 24044471821     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.11.012     Document Type: Article

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