Characterization of artisanal saffron ricotta cheese produced in Sicily: Physicochemical, microbiological, sensory, and antioxidant characteristics

Characterization of artisanal saffron ricotta cheese produced in Sicily: Physicochemical, microbiological, sensory, and antioxidant characteristics

ABSTRACT: The present study aims to characterize the artisanal saffron ricotta cheese produced from the whey of Piacentinu Ennese protected designation of origin (PDO) cheesemaking, including via technological parameters detected during the production process and by assessment of the main physicoche...

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Bibliographic Details
Main Authors: Guido Mangione, Margherita Caccamo, Vita Maria Marino, Giovanni Marino, Giuseppe Licitra
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Journal of Dairy Science
Subjects:
saffron ricotta cheese
Piacentinu Ennese
functional foods
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030223006124

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