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Technological use of donkey milk in cheesemaking

Author:
Niro, Serena, Fratianni, Alessandra, Colavita, Giampaolo, Galassi, Laura, Zanazzi, Marco, Salimei, Elisabetta
Source:
International journal of dairy technology 2017 v.70 no.3 pp. 439-442
ISSN:
1364-727X
Subject:
Grana cheese, ass milk, cheese ripening, egg albumen, hens, lipolysis, lysozyme, proteolysis, sensory properties
Abstract:
The efficacy of donkey milk as an alternative to hen's egg white lysozyme in preventing cheese blowing during ripening of Italian Grana cheeses was tested. Indices of proteolysis and lipolysis did not differ between the different cheesemaking processes. All tested products showed good microbiological and sensorial quality.
Agid:
5879175