Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese

Food Chemistry

Volumn 175, Issue , 2015, Pages 121-127

  Tofalo, Rosanna ^a   Schirone, Maria ^a   Fasoli, Giuseppe ^a   Perpetuini, Giorgia ^a   Patrignani, Francesca ^b   Manetta, Anna Chiara ^a   Lanciotti, Rosalba ^b   Corsetti, Aldo ^a   Martino, Giuseppe ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Nitrogen fractions; Organic acids; Pecorino di Farindola; Pig rennet

Indexed keywords

DAIRIES; MAMMALS; ORGANIC ACIDS; PROPIONIC ACID; PROTEOLYSIS;

CHEESE MAKING; MICROBIOTAS; NITROGEN FRACTION; PECORINO DI FARINDOLA; PHYSICO-CHEMICALS; PIG RENNET; PROPIONIBACTERIA; RAW MILK CHEESE;

CHEESES;

AMMONIA; CARBOXYLIC ACID; CASEIN; CHYMOSIN; ISOVALERIC ACID; LEUCINE; NITROGEN; PEPSIN A; PROPIONIC ACID; PROPIONIC ACID DERIVATIVE; VALINE; RENNET;

ARTICLE; CHEESE; CHEESE RIPENING; EWE; LEUCONOSTOC; MICROBIAL GROWTH; MICROBIAL METABOLISM; MICROFLORA; MILK; PHYSICAL CHEMISTRY; PIG RENNET; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROPIONIBACTERIUM FREUDENREICHII; PROTEIN DEGRADATION; STARTER CULTURE; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; ITALY; MICROBIOLOGY; PIG; PROCEDURES; SHEEP;

SUIDAE;

ANIMALS; CARBOXYLIC ACIDS; CATTLE; CHEESE; CHYMOSIN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ITALY; MICROBIOTA; MILK; PROTEOLYSIS; SHEEP; SWINE;

EID: 84919363267     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.088     Document Type: Article

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