"Pasta filata cheeses are produced mainly from cow milk, but milk from different species such as sheep, goats and buffalos, pure or mixed can be used. In this work caciocavallo cheeses were made from cow and ewe milk and from cow and goat milk. In the final products the quali-quantitative composition in free ammino acids (f.a.a.) were determined in order to verify whether this parameter can be a distinctive element as for other long-ripened cheeses.. The quali-quantitative variation of f.a.a. can provide a useful information for the characterization of the products confirming also that the different origin of milk can affect the proteolytic and enzimatic activity."
|Titolo della pubblicazione ospite||Ricerche e innovazioni nell’industria alimentare, volume 10|
|Numero di pagine||5|
|Stato di pubblicazione||Published - 2012|