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EFFECT OF DIET, CHEESE MAKING TECHNIQUES AND RIPENING ON D AND L FREE AMINO ACID CONTENT OF MILK AND PECORINO CHEESE

F. Requena-Rondon, Massimo Trabalza‐Marinucci, D. Casciotti, C. Cavallucci, Oliviero Olivieri

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Key concepts: Food science, Ripening, Cheese ripening, Farmer cheese, Chemistry, Milk products

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EFFECT OF DIET, CHEESE MAKING TECHNIQUES AND RIPENING ON D AND L FREE AMINO ACID CONTENT OF MILK AND PECORINO CHEESE — Research Paper | ScholarLens