Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescenza-type cheeses were produced at a laboratory scal...

Full description

Bibliographic Details
Main Authors: Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Gianluca Brusa, Marcello Alinovi, Germano Mucchetti, Giorgio Giraffa
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
skimmed milk powder
recombined milk
Crescenza-type cheese
mini-cheesemaking
cheese processing
Online Access:https://www.mdpi.com/2304-8158/9/7/928

Internet

https://www.mdpi.com/2304-8158/9/7/928

Similar Items