Use of chitosan and tannins as alternatives to antibiotics to control mold growth on PDO Pecorino Toscano cheese rind.
Sign Up to like & getrecommendations! Published in 2020 at "Food microbiology"
DOI: 10.1016/j.fm.2020.103598
Abstract: The fungal microbiota usually growing on the cheese surface during ripening processes promote rind formation and the development of organoleptic characteristics, imparting positive sensory attributes to cheeses. As cheese contamination may also occur by undesirable… read more here.
Keywords: pecorino toscano; use chitosan; pdo pecorino; toscano cheese ... See more keywords
HS-SPME/GC–MS volatile fraction determination and chemometrics for the discrimination of typical Italian Pecorino cheeses
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DOI: 10.1016/j.microc.2021.106133
Abstract: Abstract The volatiles of three typical Italian Pecorino cheeses were analysed by headspace solid-phase microextraction (HS-SPME) coupled with gas-chromatography with mass spectrometry detection (GC-MS) evaluating its potentiality to discriminate Protected Designation of Origin (PDO) Pecorino… read more here.
Keywords: spme volatile; volatile fraction; pecorino cheeses; italian pecorino ... See more keywords
Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening
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DOI: 10.15586/ijfs.v33i1.1964
Abstract: This study evaluated the nutritional and sensorial characteristics of Pecorino di Farindola cheese at different commercial ripening stages. Moreover, in order to assess effectively the peculiar features of this product, the evolution of proteolysis and… read more here.
Keywords: chemical characterization; pecorino farindola; farindola cheese; cheese ripening ... See more keywords
Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”
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DOI: 10.5713/ajas.19.0452
Abstract: Objective This study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino “Primo Sale” (PS). Methods Fifty-four… read more here.
Keywords: effects three; group; pecorino; profile sensory ... See more keywords