Proteolysis and Microstructure of Piacentinu Ennese Cheese Made Using Different Farm Technologies
The objective of this study was to provide the biochemical and structural characterization of Piacentinu Ennese cheese and to evaluate the impact of different farm technologies on cheese proteolysis and microstructure during a 2- to
10-mo ripening time.
and to associate the identified compounds with the palatability
of the feeds measured in sheep in a previous study
