Results 41 to 50 of about 77 (57)
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Food Research International, 2021
The quality of Fiore Sardo cheese, a traditional Italian dairy product, was analyzed by means of Multi-frequency Nuclear Magnetic (NMR) relaxometry. Specifically, ten cheese wheels were purchased from different production chains, either industrial (N = 5) or artisanal (N = 5) samples.
Roberto Anedda +2 more
exaly +3 more sources
The quality of Fiore Sardo cheese, a traditional Italian dairy product, was analyzed by means of Multi-frequency Nuclear Magnetic (NMR) relaxometry. Specifically, ten cheese wheels were purchased from different production chains, either industrial (N = 5) or artisanal (N = 5) samples.
Roberto Anedda +2 more
exaly +3 more sources
International Dairy Journal, 2005
An experiment on PDO (Protected Designation of Origin) Fiore Sardo cheese making was carried out to assess the influence of rennet paste on cheese quality. Four different preparations of lamb rennet paste (A, B, C and D) were used. Rennet A came exclusively from suckling lambs slaughtered immediately after suckling, rennet B from suckling lambs not fed
Margherita Addis +2 more
exaly +2 more sources
An experiment on PDO (Protected Designation of Origin) Fiore Sardo cheese making was carried out to assess the influence of rennet paste on cheese quality. Four different preparations of lamb rennet paste (A, B, C and D) were used. Rennet A came exclusively from suckling lambs slaughtered immediately after suckling, rennet B from suckling lambs not fed
Margherita Addis +2 more
exaly +2 more sources
International Dairy Journal, 2007
Two types of lamb rennet pastes, traditional (A) and industrial (B), were used for making two types of PDO Fiore Sardo cheese (FSA and FSB) to ascertain the influence of their use on cheese characteristics. Traditional rennet was produced from the stomachs of lambs fed only milk and slaughtered, after suckling, on a full stomach.
Antonio Pirisi +2 more
exaly +3 more sources
Two types of lamb rennet pastes, traditional (A) and industrial (B), were used for making two types of PDO Fiore Sardo cheese (FSA and FSB) to ascertain the influence of their use on cheese characteristics. Traditional rennet was produced from the stomachs of lambs fed only milk and slaughtered, after suckling, on a full stomach.
Antonio Pirisi +2 more
exaly +3 more sources
TD-NMR as a Quality Control Tool for Dairy Products: a Study on Fiore Sardo PDO Cheese
Food and Bioprocess Technology, 2022Elena Curti, Roberto Anedda
exaly +2 more sources
2007
Two types of lamb rennet pastes, traditional (A) and industrial (B), were used for making two types of PDO Fiore Sardo cheese (FSA and FSB) to ascertain the influence of their use on cheese characteristics. Traditional rennet was produced from the stomachs of lambs fed only milk and slaughtered, after suckling, on a full stomach.
PIRISI A. +10 more
openaire +1 more source
Two types of lamb rennet pastes, traditional (A) and industrial (B), were used for making two types of PDO Fiore Sardo cheese (FSA and FSB) to ascertain the influence of their use on cheese characteristics. Traditional rennet was produced from the stomachs of lambs fed only milk and slaughtered, after suckling, on a full stomach.
PIRISI A. +10 more
openaire +1 more source
Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese
International Journal of Food Microbiology, 2004Maria Barbara Pisano, Sofia Cosentino
exaly +2 more sources