Sensory Profile and Consumers’ Liking of Functional Ovine Cheese
The present research was undertaken to evaluate the sensory profile and consumers’ liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe’s milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing pro...
| Hlavní autoři: | , |
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| Médium: | Článek |
| Jazyk: | English |
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MDPI AG
2015-11-01
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| Edice: | Foods |
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| On-line přístup: | http://www.mdpi.com/2304-8158/4/4/665 |