Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk.
The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat's milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves...
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| Auteurs principaux: | , , , , |
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| Format: | article |
| Langue: | EN |
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Public Library of Science (PLoS)
2021
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| Accès en ligne: | https://doaj.org/article/d6987f91cb47480380cd9fa8fe3185f6 |
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