Graduate Student Literature Review: History, technologies of production, and characteristics of ricotta cheese
Author:
Funder
Università di Catania
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference119 articles.
1. Seasonal effect on the technological and chemical traits of sheep “Ricotta Pistoiese” cheese;Acciaioli;Italian J. Anim. Sci.,2009
2. Kinetics of the irreversible thermal denaturation and disulfide aggregation of α-lactalbumin in milk samples of various concentrations;Anema;J. Food Sci.,2001
3. Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type;Araque;Int. J. Dairy Technol.,2018
4. Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation;Baruzzi;J. Appl. Microbiol.,2000
5. Case study on the microbiological quality, chemical, and sensorial profiles of different dairy creams and Ricotta cheese during shelf-life;Bellassi;Foods,2021
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3. Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese;Foods;2024-01-05
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5. Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking;International Journal of Food Microbiology;2024-01
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