Pig rennet is traditionally used in Pecorino di Farindola cheese. In this study, different Pecorino cheeses obtained using calf, kid and pig rennets were compared in terms of fatty acids, volatile molecule profile, texture and sensory properties during ripening.
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese
SUZZI, Giovanna;SACCHETTI, Giampiero;CORSETTI, Aldo;TOFALO, ROSANNA;SCHIRONE, MARIA;FASOLI, GIUSEPPE;PERPETUINI, GIORGIA;
2015-01-01
Abstract
Pig rennet is traditionally used in Pecorino di Farindola cheese. In this study, different Pecorino cheeses obtained using calf, kid and pig rennets were compared in terms of fatty acids, volatile molecule profile, texture and sensory properties during ripening.File in questo prodotto:
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