Diversity of traditional Caciocavallo cheeses produced in Italy
Author:
Affiliation:
1. Dipartimento di Agraria Università di Napoli Federico II via Università 100 Portici – NA Italy
2. Department of Food Engineering, Faculty of Engineering‐Architecture Nevsehir Hacı Bektaş Veli University Nevsehir 50300 Turkey
Funder
European Regional Development Fund
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12640
Reference50 articles.
1. The use of lamb rennet paste in traditional sheep milk cheese production
2. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey
3. Soil, pasture and animal product quality
4. The effect of natural and liquid smokes on the benzo[a] pyrene content and quality parameters of Circassian cheese
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