Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

The present study investigated some physico-chemical and microbiological traits of 20-month ripened hard cheeses produced from low-temperature high-speed centrifuged raw milk that developed a structural defect consisting of eyes or slits in the paste. Cheeses obtained using the same process and that...

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Bibliographic Details
Main Authors: Luca Bettera, Marcello Alinovi, Paolo D’Incecco, Monica Gatti, Eleonora Carini, Luisa Pellegrino, Elena Bancalari
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
hard cheese
cheese defects
cheese ripening
centrifugation
raw milk
Online Access:https://www.mdpi.com/2304-8158/12/17/3302

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