Use of Cyanobacterium Spirulina (<i>Arthrospira platensis</i>) in Buffalo Feeding: Effect on Mozzarella Cheese Quality

Use of Cyanobacterium Spirulina (<i>Arthrospira platensis</i>) in Buffalo Feeding: Effect on Mozzarella Cheese Quality

The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals. This investigation aimed to examine the effect of Spi...

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Bibliographic Details
Main Authors: Claudia Lambiase, Ada Braghieri, Carmela Maria Assunta Barone, Antonio Di Francia, Corrado Pacelli, Francesco Serrapica, Jose Manuel Lorenzo, Giuseppe De Rosa
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
<i>Arthrospira platensis</i>
dairy buffaloes
PDO mozzarella cheese
sensory properties
consumer acceptability
willingness to pay
Online Access:https://www.mdpi.com/2304-8158/12/22/4095

Internet

https://www.mdpi.com/2304-8158/12/22/4095

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