Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese

• Main Authors: Gabriele Busetta (Author), Marialetizia Ponte (Author), Marcella Barbera (Author), Antonio Alfonzo (Author), Antonino Ioppolo (Author), Giuseppe Maniaci (Author), Rosa Guarcello (Author), Nicola Francesca (Author), Eristanna Palazzolo (Author), Adriana Bonanno (Author), Giancarlo Moschetti (Author), Luca Settanni (Author), Raimondo Gaglio (Author)
• Format: Book
• Published: MDPI AG, 2022-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

The aim of this study was to produce a fresh ovine pressed cheese within Pecorino "Primosale" typology with the addition of citrus essential oils (EOs). For this purpose, ewe's pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese production...