Production technology and characterization of Fior di latte cheeses made from sheep and goat milks

Journal of Dairy Science

Volumn 98, Issue 3, 2015, Pages 1402-1410

  Faccia, M ^a   Trani, A ^a   Gambacorta, G ^a   Loizzo, P ^a   Cassone, A ^a   Caponio, F ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Caprine Fior di latte; Innovative cheese; Ovine Fior di latte

Indexed keywords

BOVINAE; BUBALUS; CAPRA; CAPRA HIRCUS; OVIS; OVIS ARIES;

FAT INTAKE; MILK PROTEIN;

ANALYSIS; ANIMAL; BOVINE; BUFFALO; CHEESE; CHEMISTRY; DOMESTIC SHEEP; FAT INTAKE; FEMALE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD QUALITY; GOAT; MALE; MICROBIOLOGY; MILK; ODOR; PROCEDURES; STANDARDS; TASTE;

ANIMALS; BUFFALOES; CATTLE; CHEESE; DIETARY FATS; FEMALE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD QUALITY; GOATS; MALE; MILK; MILK PROTEINS; ODORS; SHEEP, DOMESTIC; TASTE;

EID: 84924033842     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-7953     Document Type: Article

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