Influence of diet and of lamb slaughtering age on the coagulating properties of rennet paste

Italian Journal of Animal Science

Volumn 4, Issue , 2016, Pages 336-338

  Santillo, Antonella ^a   D'Angelo F ^a   Caroprese, M ^a   Marino, R ^a   Albenzio, M ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Artificial rearing; Coagulating properties; Lactic acid bacteria; Lamb rennet paste

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 33645787833     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2005.2s.336     Document Type: Article

References (4)

1. Fuller, R., 1989. A review: Probiotics in man and animals. J. Appl. Bacteriology 66:365-378.
2. Piredda, G., Addis, M., 2003. Utilizzo del caglio in pasta d’agnello nella produzione di formaggi sardi da latte di pecora. Sci. Tecn. Latt.-Cas. 54:225-235.
3. Nunez, M., Del Pozo, B.F., Marin, M.A.R., Gaya, P., Medina, M., 1991. Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese J. Dairy Res. 58:511-519.
4. Virto, M., Chavarri, F., Bustamante, M.A., A Barron, Aramburu, M., Vicente, M.S., Perez-Elortando, F.J., Albisu, M., de Renobales, M., 2003. Lamb rennet paste in ovine cheese manifacture. Lypolisis and flavour. Int. Dairy J. 13:391-399.