The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese
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DOI: 10.3390/foods10020461
Abstract: Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually.… read more here.
Keywords: ovine primosale; cheese; functional aspects; primosale cheese ... See more keywords