Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

• Main Authors: Raimondo Gaglio (Author), Ignazio Restivo (Author), Marcella Barbera (Author), Pietro Barbaccia (Author), Marialetizia Ponte (Author), Luisa Tesoriere (Author), Adriana Bonanno (Author), Alessandro Attanzio (Author), Antonino Di Grigoli (Author), Nicola Francesca (Author), Giancarlo Moschetti (Author), Luca Settanni (Author)
• Format: Book
• Published: MDPI AG, 2021-02-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected <i>Lactococcus lactis</i> strains (Mise36, Mise94, Mise169 and Mise190)....