Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese

A study was conducted to evaluate the dura- bility of the traditional fresh soft cheese <em>Fruhe</em> manufactured in Sardinia either from goats&rsquo; or sheep&rsquo;s milk. Four farmstead cheese-making plants were visited three times during the <em>Fruhe</em> chees...

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Bibliographic Details

Published in:	Italian Journal of Food Safety
Main Authors:	Carlo Spanu, Christian Scarano, Massimiliano Venusti, Daniela Sardo, Salvatore Serra, Michela Ibba, Fabio Frau, Enrico P.L. De Santis
Format:	Article
Language:	English
Published:	PAGEPress Publications 2013-11-01
Subjects:	Farmstead cheese, Shelf-life, Sensory analysis
Online Access:	http://www.pagepressjournals.org/index.php/ijfs/article/view/1677