Composition and sensory profiling of probiotic Scamorza ewe milk cheese

Journal of Dairy Science

Volumn 96, Issue 5, 2013, Pages 2792-2800

  Albenzio, M ^a   Santillo, A ^a   Caroprese, M ^a   Braghieri, A ^b   Sevi, A ^a   Napolitano, F ^b  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Chemical composition; Pasta filata ewe milk cheese; Probiotic bacteria; Scamorza sensorial profile

Indexed keywords

CASEIN; FAT; MILK PROTEIN; PROBIOTIC AGENT; SODIUM CHLORIDE;

ANIMAL; ARTICLE; BIFIDOBACTERIUM; CHEESE; COLOR; FEMALE; FOOD QUALITY; LACTOBACILLUS ACIDOPHILUS; METABOLISM; MICROBIOLOGY; MILK; SHEEP; STANDARD;

ANIMALS; BIFIDOBACTERIUM; CASEINS; CHEESE; COLOR; FATS; FEMALE; FOOD QUALITY; LACTOBACILLUS ACIDOPHILUS; MILK; MILK PROTEINS; PROBIOTICS; SHEEP; SODIUM CHLORIDE;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; BIFIDOBACTERIUM LONGUM; LACTOBACILLUS ACIDOPHILUS;

EID: 84876735732     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-6273     Document Type: Article

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