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...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2020-08-01
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Series: | Czech Journal of Food Sciences |
Subjects: | |
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 |