Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

Making cheese from donkey milk is considered unfeasible, due to difficulties in coagulation and curd forming. Two recent studies have reported the protocols for making fresh cheese by using camel chymosin or calf rennet, but the chemical and sensory characteristics of the products were not thoroughl...

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Bibliographic Details
Main Authors: Michele Faccia, Giuseppe Gambacorta, Giovanni Martemucci, Graziana Difonzo, Angela Gabriella D’Alessandro
Format: Article
Language:English
Published: MDPI AG 2019-12-01
Series:Foods
Subjects:
cheesemaking
donkey milk
fatty acids
sensory analysis
voc
Online Access:https://www.mdpi.com/2304-8158/9/1/16

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