Psychrotrophs in raw milk: effect on texture, proteolysis index, and sensory evaluation of smoked provolone cheese.
Gisele B F B GaspariniFranciany R AmorimSelma de Souza CorreaSamera R BruzaroskiRafael FagnaniCínthia H B de SouzaBruno C M DamiãoElsa H W de SantanaPublished in: Journal of the science of food and agriculture (2020)
Although the larger psychrotrophic population in raw milk was associated with superior values of hardness and chewiness, as well as an increase in protein fractions indicating that proteolysis was observed, the tasters did not identify sensorial differences between the cheeses. © 2020 Society of Chemical Industry.