Effect of ovine beta-lactoglobulin phenotype on cheese yield and composition
1997
Stasio, L. di (University di Torino (Italy). Dipartimento di Scienze Zootecniche) | Portolano, B. | Todaro, M. | Fiandra, P. | Giaccone, P. | Finocchiaro, R. | Alicata, M.L.
Pooled milk samples differing in beta-lactoglobulin phenotype (AA, AB, BB) were analysed every 2 weeks (between November 1995 and March 1996) for fat, total protein, casein, whey protein, non-protein nitrogen, lactose, pH, degree SH (titratable acidity), somatic cell count, Ca, Mg and P. For each lot, two types of cheese were produced under laboratory conditions according to the usual local procedure: Tuma, made with casein, and Ricotta, made with whey protein. The statistical analysis showed that the AA phenotype is related to higher yield in Ricotta and lower fat content in Tuma.
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