Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese

Journal of Dairy Science

Volumn 96, Issue 1, 2013, Pages 710-724

  Bonanno, A ^a   Tornambe G ^a   Bellina, V ^a   De Pasquale, C ^a   Mazza, F ^a   Maniaci, G ^a   Di Grigoli, A ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Artisanal cheesemaking; Autochthonous cow breed; Fatty acid; Sensory profile

Indexed keywords

FATTY ACID;

ANIMAL; ARTICLE; CATTLE; CHEESE; DAIRYING; FEMALE; FOOD HANDLING; FOOD QUALITY; ITALY; STANDARD;

ANIMALS; CATTLE; CHEESE; DAIRYING; FATTY ACIDS; FEMALE; FOOD QUALITY; FOOD TECHNOLOGY; ITALY;

BACTERIA (MICROORGANISMS); BOS;

EID: 84871609828     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5973     Document Type: Article

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