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Št. zadetkov: 2
Use of mono- and sesquiterpenes for characterisation of mountain cheeses
Giuseppe Zeppa, Manuela Giordano, Marta Bertolino, Vincenzo Gerbi
Izvirni znanstveni članek
Oznake: milk products;cheese;ricotta;characterisation;terpenes;sesquiterpenes;markers;
Terpenes are volatile compounds originating exclusively from plants that can be found in dairy products. Several studies have therefore been conducted to use the terpenes to trace the geographical origin or the nature of the feed supplied to animals. The vegetation of mountain pastures varies which ...
Leto: 2004 Vir: Biotehniška fakulteta (UL BF)
Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheese
Giuseppe Zeppa, Maria Grazia Fortina, Paola Dolci, Anna Aquati, Annibale Gandini, Pier Luigi Manachini
Izvirni znanstveni članek
Oznake: milk products;autochthonous cheese;cheese Toma piemontese;microbiology;lactic acid bacteria;strains;starters;Italy;
We studied the natural lactic bacteria population of an artisanal Italian cheese, Toma piemontese POD, from Piedmont (Northwest Italy), in order to select new strains to be used as starters in large-scale production. Isolates collected from curd and ripened artisanal cheeses were identified by the c ...
Leto: 2004 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 2
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