AROMATIC CHARACTERISTICS OF PECORINO CHEESES OBTAINED FROM MILK OF EWES FED DIETS CONTAINING DIFFERENT EXTRUDED LINSEED CONCENTRATIONS
The aim of the present study is to investigate the flavour characteristics of ewe cheeses made with two different techniques (cheeses obtained from raw milk or from thermized milk with adjunct starter cultures) and using milk from animals fed diets with different concentrations of extruded linseed....
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2009-09-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/1141 |