Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk
نویسندگان
چکیده
منابع مشابه
Sensorial Characteristics Of Goat Milk Cheeses Made From Ultra High-Pressure Homogenization-Treated Milk
Ultra-high pressure homogenization (UHPH) is one of the most promising alternatives to traditional thermal treatment of food preservations and diversification. However, little research exists on the sensory characteristics of milk cheeses made from UHPH-treated milk. The aim of the current work was to study the effect of UHPH in goat milk at a pressure of 200 MPa on the sensorial characteristic...
متن کاملCamel Milk Is a Safer Choice than Goat Milk for Feeding Children with Cow Milk Allergy
Background. Various sources of mammalian milk have been tried in CMA. Objectives. To determine whether camel milk is safer than goat milk in CMA. Methods. Prospective study conducted at Hamad Medical Corporation between April 2007 and April 2010, on children with CMA. Each child had medical examination, CBC, total IgE, cow milk-specific IgE and SPT. CMA children were tested against fresh camel ...
متن کاملComparative Aspacts of Goat and Cow Milk
The aim of this study is to show the importance and significance of goat milk . Goat is known as poor man’s cow .It play a vital role in the socio-economic structure of rural poor. Goat milk contains higher amount of Ca, Mg and P than cow and human milk but vitamin D, vitamin B12 and folate contents are less. Although fat and protein is somewhat low in goat milk than cow milk, but there is a no...
متن کاملEvaluation of the Quality Characteristics of Probiotic Ice Cream Produced from a Mixture of Camel Milk and Cow Milk during Frozen Storage
Background: Ice cream is one of the most important and popular frozen desserts based on cow milk that is popular in the world. Due to the valuable properties of camel milk and with the aim of diversifying the production of this product and improving its nutritional quality, Methods: In the present study, ratios of 0%, 20%, 30%, 40%, 50%, 60%, 70%, and 80% of camel milk were replaced. The pro...
متن کاملComparative study on the heat stability of goat milk and cow milk
We investigated differences between goat and cow milk by exploring the factors influencing milk stability by testing the heat coagulation time. Heat-stable milk samples were characterized by a higher pH, a lower heating temperature, a lower calcium concentration, a higher concentrations of EDTA-2Na, phosphate and citrate. However the sucrose concentration caused different patterns of heat stabi...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2014
ISSN: 0022-0302
DOI: 10.3168/jds.2013-7550