文章基本信息

标题：AROMATIC CHARACTERISTICS OF PECORINO CHEESES OBTAINED FROM MILK OF EWES FED DIETS CONTAINING DIFFERENT EXTRUDED LINSEED CONCENTRATIONS
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作者：R. Branciari ; D. Miraglia ; D. Ranucci 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2009
卷号：AIVI - September 2009
期号：5
页码：44-48
DOI：10.4081/ijfs.2009.1141
语种：English
出版社：PAGEPress Publications
摘要：The aim of the present study is to investigate the flavour characteristics of ewe cheeses made with two different techniques (cheeses obtained from raw milk or from thermized milk with adjunct starter cultures) and using milk from animals fed diets with different concentrations of extruded linseed. Aromatic differences linked to the linseed concentrations in the diets were found for the raw milk cheeses, while no such differences were found in the cheeses made from thermized milk with adjunct starter cultures.
其他摘要：The aim of the present study is to investigate the flavour characteristics of ewe cheeses made with two different techniques (cheeses obtained from raw milk or from thermized milk with adjunct starter cultures) and using milk from animals fed diets with different concentrations of extruded linseed. Aromatic differences linked to the linseed concentrations in the diets were found for the raw milk cheeses, while no such differences were found in the cheeses made from thermized milk with adjunct starter cultures.
关键词：Ewe cheese;flavour;extruded linseed
其他关键词：Ewe cheese;flavour;extruded linseed