The efficacy of donkey milk as an alternative to hen's egg white lysozyme in preventing cheese blowing during ripening of Italian Grana cheeses was tested. Indices of proteolysis and lipolysis did not differ between the different cheesemaking processes. All tested products showed good microbiological and sensorial quality.
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1111/1471-0307.12342|
|Codice identificativo ISI:||WOS:000404853600016|
|Codice identificativo Scopus:||2-s2.0-85013452683|
|Titolo:||Technological use of donkey milk in cheesemaking|
|Appare nelle tipologie:||1.1 Articolo in rivista|