Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat's cheese

• Главные авторы: C. Tripaldi (Автор), G. Palocci (Автор), A. Garavaldi (Автор), T. Bogdanova (Автор), S. Bilei (Автор)
• Формат: ‌
• Опубликовано: Chiriotti Editori, 2015-12-01T00:00:00Z.
• Предметы: article
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In a study using three replicates, Marzolina goat cheese made with artisanal rennet paste from goat kid was compared with cheese made with commercial liquid rennet from calf. Samples of fresh cheese were subjected to chemical and microbiological analyses. Samples of ripened cheese collected after 50...