Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese

Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese

The evolution of volatile organic compounds during the production process of Mozzarella di Gioia del Colle (traditional type) was investigated in comparison with citric mozzarella (industrial type). The total volatile concentration in the traditional curd was ten times higher than milk, versus only...

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Bibliographic Details
Main Authors: Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2020-08-01
Series:Czech Journal of Food Sciences
Subjects:
mozzarella of gioia del colle
industrial mozzarella
volatile compounds
discriminant analysis
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202004-0003_volatile-organic-compounds-throughout-the-manufacturing-process-of-mozzarella-di-gioia-del-colle-pdo-cheese.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202004-0003_volatile-organic-compounds-throughout-the-manufacturing-process-of-mozzarella-di-gioia-del-colle-pdo-cheese.php

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