Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese.
Pietro BarbacciaGabriele BusettaMarcella BarberaAntonio AlfonzoGiuliana GarofaloNicola FrancescaAngelo MoscarelliGiancarlo MoschettiLuca SettanniRaimondo GaglioPublished in: Journal of applied microbiology (2021)
This study allowed to achieve an ovine cheese with specific physicochemical, nutraceutical and sensorial characteristics able to enlarge the functional dairy product portfolio.
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