Physicochemical and microbiological characterisation of a typical Italian raw ewe's milk cheese: Pecorino bagnolese-Reference-Cited by-同舟云学术

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Physicochemical and microbiological characterisation of a typical Italian raw ewe's milk cheese: Pecorino bagnolese

Published:2024-10 Issue: Volume:157 Page:105998
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Mazzocca Roberta,Di Paolo Marika^ORCID,Peruzy Maria Francesca,Rippa Antonio,Santoro Adriano Michele Luigi,Peretti Vincenzo,Marrone Raffaele,Murru Nicoletta

Publisher

Elsevier BV

Reference61 articles.

1. Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening;Akin;Food Chemistry,2003

2. Sheep milk: Physicochemical characteristics and relevance for functional food development;Balthazar;Comprehensive Reviews in Food Science and Food Safety,2017

3. Characterisation of Conciato Romano: One of the oldest Italian cheeses;Blaiotta;International Dairy Journal,2021

4. Effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subp. gracilis) on milk and cheese properties;Boutoial;Journal of Dairy Research,2013

5. Survey of raw milk cheeses for microbiological quality and prevalence of foodborne pathogens;Brooks;Food Microbiology,2012

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