Psychrotrophs in raw milk: effect on texture, proteolysis index, and sensory evaluation of smoked provolone cheese.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10329
Abstract: BACKGROUND Provolone can be fresh or ripened, and its taste varies from sweet to spicy. The high psychrotrophic density of raw milk is associated with thermo-resistant enzymes that can change cheese characteristics such as texture,… read more here.
Keywords: milk; treatment; proteolysis index; raw milk ... See more keywords