Article
Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
International journal of food microbiology - 20 Jul 2001
Albenzio M, Corbo M R, Rehman S U, Fox P F, De Angelis M, Corsetti A, Sevi A, Gobbetti M
Abstract excerpt
Canestrato Pugliese cheeses were produced from raw ewes' milk (R and R(II) cheeses), pasteurized ewes' milk (P cheese) and by heating the curd in hot whey according to a traditional protocol (T cheese). R(II) differed from R cheese mainly by having been produced from raw milk with a higher number of somatic cells, 950.000 vs. 750.000 ml(-1), respectively. Compared to P and T cheeses, R and R(II) cheeses had a...
Read the complete abstract on PubMedTopics
Share this publication in a Topic to start or enrich a Post.