Quality of lipid fraction in Tuscan sheep cheese (Pecorino Toscano DOP)
Bulk milk from dairy ewes of North Tuscany was sampled and analyzed for the fatty acids profile. Cheese was then made out of milk, pasteurized and fortified with Lactobacilli. The same analysis was performed on the lipid fraction of samples of the freshly made cheese and of samples of the same chees...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-04-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1603 |