Profilo amminoacidico in formaggi a pasta filata prodotti da latte misto

"Pasta filata cheeses are produced mainly from cow milk, but milk from different species such as sheep, goats and buffalos, pure or mixed can be used. In this work caciocavallo cheeses were made from cow and ewe milk and from cow and goat milk. In the final products the quali-quantitative composition in free ammino acids (f.a.a.) were determined in order to verify whether this parameter can be a distinctive element as for other long-ripened cheeses.. The quali-quantitative variation of f.a.a. can provide a useful information for the characterization of the products confirming also that the different origin of milk can affect the proteolytic and enzimatic activity."

Aspetti chimici e sensoriali di oli extra vergine di oliva in relazione alle condizioni di conservazione

Produzione di gelato funzionale “simbiotico” mediante utilizzo di inulina e microrganismi potenzialmente probiotici

Microrganismi probiotici e inulina per gelato ad alta valenza funzionale