کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10975103 | 1108031 | 2014 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk](/preview/png/10975103.png)
چکیده انگلیسی
This study assessed and compared the physicochemical, microbiological, and sensorial characteristics of Caciocavallo cheeses, made from cow milk and a mixture of cow with ewe or goat milk, during ripening. Different cheese-making trials were carried out on an industrial scale following the standard procedure of pasta filata cheeses, with some modifications. The percentage of the different added milk to cow milk influenced compositional and nutritional characteristics of the innovative products, leading to a satisfactory microbiological and sensorial quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 97, Issue 3, March 2014, Pages 1296-1304
Journal: Journal of Dairy Science - Volume 97, Issue 3, March 2014, Pages 1296-1304
نویسندگان
Serena Niro, Alessandra Fratianni, Patrizio Tremonte, Elena Sorrentino, Luca Tipaldi, Gianfranco Panfili, Raffaele Coppola,