Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk

Journal of Dairy Science

Volumn 97, Issue 3, 2014, Pages 1296-1304

  Niro, Serena ^a   Fratianni, Alessandra ^a   Tremonte, Patrizio ^a   Sorrentino, Elena ^a   Tipaldi, Luca ^a   Panfili, Gianfranco ^a   Coppola, Raffaele ^a,b  

^a UNIVERSITY OF MOLISE   (Italy)

^b CNR   (Italy)

Author keywords

Caciocavallo cheese; Ewe cheese; Goat cheese; Pasta filata cheese

Indexed keywords

ANIMAL; BOVINE; CHEESE; CHEMISTRY; FEMALE; FOOD ANALYSIS; FOOD HANDLING; GOAT; HUMAN; LIPOLYSIS; MICROBIOLOGY; MILK; PH; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; SHEEP; TASTE;

ANIMALS; CATTLE; CHEESE; FEMALE; FOOD ANALYSIS; FOOD HANDLING; GOATS; HUMANS; HYDROGEN-ION CONCENTRATION; LIPOLYSIS; MILK; PHYSICOCHEMICAL PHENOMENA; PROTEOLYSIS; SHEEP; TASTE;

EID: 84894106355     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7550     Document Type: Article

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