Technological use of donkey milk in cheesemaking

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Technological use of donkey milk in cheesemaking

Niro, Serena; Fratianni, Alessandra; Colavita, Giampaolo; Galassi, Laura; Zanazzi, Marco; Salimei, Elisabetta

International journal of dairy technology, August 2017, 2017-08-00, 20170801, Volume: 70, Issue: 3

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The efficacy of donkey milk as an alternative to hen's egg white lysozyme in preventing cheese blowing during ripening of Italian Grana cheeses was tested. Indices of proteolysis and lipolysis did not differ between the different cheesemaking processes. All tested products showed good microbiological and sensorial quality.

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