Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese

SUZZI, Giovanna; SACCHETTI, Giampiero; Patrignani, Francesca; CORSETTI, Aldo; TOFALO, ROSANNA; SCHIRONE, MARIA; FASOLI, GIUSEPPE; Gardini, Fausto; PERPETUINI, GIORGIA; Lanciotti, Rosalba

oai:research.unite.it:11575/88879

Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese

Authors: Giovanna SUZZI
Giampiero SACCHETTI
Francesca Patrignani
Aldo CORSETTI
ROSANNA TOFALO
MARIA SCHIRONE
GIUSEPPE FASOLI
Fausto Gardini
GIORGIA PERPETUINI
Rosalba Lanciotti
Publication date: January 1, 2015
Publisher
Doi

Abstract

Pig rennet is traditionally used in Pecorino di Farindola cheese. In this study, different Pecorino cheeses obtained using calf, kid and pig rennets were compared in terms of fatty acids, volatile molecule profile, texture and sensory properties during ripening

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Archivio della Ricerca - Università degli Studi di Teramo

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oai:research.unite.it:...Last time updated on 11/12/2016

This paper was published in Archivio della Ricerca - Università degli Studi di Teramo.

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