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Fromage frais alla doppia crema di Allium roseum e ginepro
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ISBN10: 6208981239
ISBN13: 9786208981235
Publisher: Edizioni Sapienza
Published: Jun 19 2025
Pages: 76
Weight: 0.25
Height: 0.18 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786208981235
Publisher: Edizioni Sapienza
Published: Jun 19 2025
Pages: 76
Weight: 0.25
Height: 0.18 Width: 6.00 Depth: 9.00
Language: Italian
È stato studiato l'effetto dell'aggiunta di Allium roseum e ginepro al formaggio fresco a doppia panna. Essendo un prodotto fresco, questo tipo di formaggio offre un ambiente favorevole alla proliferazione microbica ed è caratterizzato da una breve data di scadenza (BBD). Date le proprietà antimicrobiche, antimicotiche e antiossidanti dell'Allium roseum e del ginepro, queste piante sono state aggiunte al formaggio fresco in polvere per migliorarne la qualità e prolungarne la data di scadenza. È stato condotto uno studio sensoriale preliminare per determinare le quantità da aggiungere. A questo è seguita un'ulteriore caratterizzazione sensoriale e una valutazione delle qualità fisico-chimiche e microbiologiche dei due formaggi aromatizzati. I risultati hanno mostrato che l'aggiunta di Allium roseum e ginepro ha portato a un miglioramento della qualità fisico-chimica e microbiologica del formaggio aromatizzato, in particolare dopo l'aggiunta della polvere di ginepro. La data di scadenza dei formaggi freschi è stata prolungata da 12 giorni per il prodotto standard a 17 giorni e 18 giorni per le formule aromatizzate con Allium roseum e ginepro, rispettivamente.
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