Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects

ABSTRACT: Typically, Swiss-type cheese is made from cow milk. However, in the present work an attempt to expand the sheep supply chain and product offering in this field was made by developing a new type of cheese using Swiss-type cheese technology. The cheese was manufactured under industrial condi...

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書誌詳細

出版年:	Journal of Dairy Science
主要な著者:	Giuliana Garofalo, Tansu Taspinar, Gabriele Busetta, Salvatore Mastrangelo, Baldassare Portolano, Maria Teresa Sardina, Raimondo Gaglio, Huseyin Erten, Luca Settanni
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2024-09-01
主題:	ewe cheese novel dairy products Swiss-type cheese microbiological safety sensory evaluation
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S0022030224007902