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 …

This work was performed to produce a new soft ewe's milk cheese, namely “Quadrello di
ovino”(QdO) cheese, to enlarge ewe's dairy product portfolio of South Italy, barely limited to …

Simple Summary In the Mediterranean environment, climatic variability determines a
discontinuity in the forage availability of pastures. Caciocavallo Palermitano is a cheese …

Simple Summary The Cinisara is a Sicilian breed raised on pasture to produce the
Caciocavallo Palermitano cheese. Even if it is penalized by competition with meat breeds …

目的探究发酵时间对奶酪产品营养组分和光谱学性质的影响规律. 方法采用理化分析, 质构,
紫外光谱, 核磁共振, 红外光谱等技术, 对不同发酵期的2 种奶酪产品(25 d 和50 d) …

This chapter provides an overview of the chemistry and composition of phenolic compounds
in dairy products. Milk obtained from goats, cows, buffaloes, and camels is considered a …

Objective: To study the influence rule of fermentation time on nutritional components and
spectroscopic properties of cheese products. Methods: The main components and …