Making cheese with equide milk is a difficulkt task, due to lower casein concentration and different structure of the micelle with respect to ruminants. Recently, some protocols have been reported for donkey milk that could open new pespectives for the valorization of this livestock sector. The present communication aimed to: summarize the current knowledge about this topic and present the results of an experimentation, in which two innovative cheesemaking protocol were tested.
|Titolo:||Technological approach to donkey milk cheesemaking and sensory characterization of the product|
FACCIA, Michele (Corresponding)
|Data di pubblicazione:||2019|
|Appare nelle tipologie:||4.2 Abstract in Atti di convegno|