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Technological use of donkey milk in cheesemaking
Author(s) -
Niro Serena,
Fratianni Alessandra,
Colavita Giampaolo,
Galassi Laura,
Zanazzi Marco,
Salimei Elisabetta
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12342
Subject(s) - donkey , cheesemaking , food science , cheese ripening , lipolysis , lysozyme , ripening , chemistry , biology , biochemistry , adipose tissue , ecology
The efficacy of donkey milk as an alternative to hen's egg white lysozyme in preventing cheese blowing during ripening of Italian Grana cheeses was tested. Indices of proteolysis and lipolysis did not differ between the different cheesemaking processes. All tested products showed good microbiological and sensorial quality.