Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese
Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk. The objective of this study was to investigate the microbiological quality and physicochemical parameters of...
Main Authors: | Marco A. Murgia, Pietrino Deiana, Anna Nudda, Fabio Correddu, Luigi Montanari, Nicoletta P. Mangia |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-12-01
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Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/6/4/119 |
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