Maiorchino Cheese: Physico-Chemical, Hygienic and Safety Characteristics
This study assessed the physical, chemical, and microbiological characteristics of traditional Maiorchino cheese (Italy) made from raw ewe’s milk or from a mixture with goat’s milk. Cheese samples from the same batch were analyzed after 20 days and 6, 8, 12, 17 and 24 months of ripening. A decrease...
| Main Authors: | , , , , , |
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| Format: | Online |
| Language: | English |
| Published: |
PAGEPress Publications, Pavia, Italy
2015
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076623/ |