This research has been carried out within the industrial characterization doctorate fellowship (PON FSE-FESR Research and Innovation 2014-2020, Action I.1) in cooperation with a Calabrian dairy industry and has allowed to develop new production strategies for the manufacturing of A1) a lactose-free Calabrian Provola cheese using commercial β-galactosidases, as similar as possible to the PAT Provola cheese, and A2) a functional lactose-free Calabrian Provola cheese using probiotic Lactobacillus strains with β-galactosidase activity.
Design and development of a lactose free pasta filata cheese:the PAT Provola of the Calabrian Region.
Ottavia Prestia;Antonella Verzera;Concetta Condurso
2021-01-01
Abstract
This research has been carried out within the industrial characterization doctorate fellowship (PON FSE-FESR Research and Innovation 2014-2020, Action I.1) in cooperation with a Calabrian dairy industry and has allowed to develop new production strategies for the manufacturing of A1) a lactose-free Calabrian Provola cheese using commercial β-galactosidases, as similar as possible to the PAT Provola cheese, and A2) a functional lactose-free Calabrian Provola cheese using probiotic Lactobacillus strains with β-galactosidase activity.File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
