Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese

Journal of the Science of Food and Agriculture

Volumn 95, Issue 11, 2015, Pages 2252-2263

  Suzzi, Giovanna ^a   Sacchetti, Giampiero ^a   Patrignani, Francesca ^b   Corsetti, Aldo ^a   Tofalo, Rosanna ^a   Schirone, Maria ^a   Fasoli, Giuseppe ^a   Gardini, Fausto ^b   Perpetuini, Giorgia ^a   Lanciotti, Rosalba ^b  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Pecorino di Farindola; Pig rennet; Sensory analysis; Texture; Volatile molecule profile

Indexed keywords

CHYMOSIN; FATTY ACID; FLAVORING AGENT; RENNET; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; CHEESE; CLASSIFICATION; COMPARATIVE STUDY; ELASTICITY; FOOD HANDLING; HUMAN; PIG; PROCEDURES; RUMINANT; STANDARDS; TASTE;

ANIMALS; CHEESE; CHYMOSIN; ELASTICITY; FATTY ACIDS; FATTY ACIDS, NONESTERIFIED; FLAVORING AGENTS; FOOD HANDLING; HUMANS; RUMINANTS; SWINE; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84934344180     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6944     Document Type: Article

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