The Effect of Cow Breed and Wild Garlic Leaves (<i>Allium ursinum</i> L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese

The Effect of Cow Breed and Wild Garlic Leaves (<i>Allium ursinum</i> L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese

The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein-Friesian breed Black-and-White type and the Polis...

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Bibliographic Details
Main Authors: Agnieszka Pluta-Kubica, Dorota Najgebauer-Lejko, Jacek Domagała, Jana Štefániková, Jozef Golian
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
soft cheese
herbs
wild garlic
chemical composition
volatile organic compounds
flavor
Online Access:https://www.mdpi.com/2304-8158/11/24/3948

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