Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils

• Egile Nagusiak: Giuliana Garofalo (Egilea), Marialetizia Ponte (Egilea), Carlo Greco (Egilea), Marcella Barbera (Egilea), Michele Massimo Mammano (Egilea), Giancarlo Fascella (Egilea), Giuseppe Greco (Egilea), Giulia Salsi (Egilea), Santo Orlando (Egilea), Antonio Alfonzo (Egilea), Antonino Di Grigoli (Egilea), Daniela Piazzese (Egilea), Adriana Bonanno (Egilea), Luca Settanni (Egilea), Raimondo Gaglio (Egilea)
• Formatua: Liburua
• Argitaratua: MDPI AG, 2023-06-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: Connect to this object online.

In the present work, oregano essential oils (OEOs) were applied to process the fresh ovine cheese "Tuma" obtained by pressed cheese technology. Cheese making trials were performed under industrial conditions using ewe's pasteurized milk and two strains of <i>Lactococcus lactis&l...