Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream
<em>Ricotta, cheese of Italian origin, is produced by acid precipitation to separate the proteins from whey. The cheese can be consumed with or without salt, or flavored. The objective of this research was to develop ricotta cream with different spices in order to evaluate their physicochemica...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Essentia Editora IFFluminense
2014-08-01
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| Series: | Vértices |
| Subjects: | |
| Online Access: | http://essentiaeditora.iff.edu.br/index.php/vertices/article/view/4672 |