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Article: Studies conducted at University of Foggia on dairy science & technology recently published.
- Article from:
- Agriculture Week
- Article date:
- December 18, 2008
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"The effect of chitosan on the rheological and sensorial properties of Apulia spreadable cheese during storage time was evaluated. The investigated spreadable cheese samples were stored at 4 degrees C. Storage modulus (G'), loss modulus (G.), tan delta, and the overall sensorial quality of the spreadable cheese were monitored for 24 d. Moreover, moisture content, pH, color, and lactic acid bacteria during storage time were evaluated," investigators in Foggia, Italy report.
"Results indicate that statistically significant differences in G', G., and tand values and in the sensorial scores exist between the control sample and the spreadable cheese samples with ...