[HTML][HTML] Comprehensive analysis of Moringa oleifera leaves' antioxidant properties in ovine cheese
G Garofalo, C Buzzanca, M Ponte, M Barbera… - Food Bioscience, 2024 - Elsevier
This study aimed to enhance “Pecorino” type ovine cheese by adding Moringa oleifera
leaves powder (MOLP). Cheese-making trials, conducted at industrial level, used raw ewes' …
leaves powder (MOLP). Cheese-making trials, conducted at industrial level, used raw ewes' …
[PDF][PDF] Behavior of four main dairy pathogenic bacteria during manufacturing and ripening of Pecorino Siciliano cheese
C Cardamone, F Cirlincione… - Journal of food …, 2020 - publish.kne-publishing.com
Background: Consumption of raw cheese may be associated with different diseases. This
study aimed to evaluate behavior of four pathogenic bacteria during manufacture and …
study aimed to evaluate behavior of four pathogenic bacteria during manufacture and …