The effect of lactation on the flavour of cheese made with raw milk of Maltese goats bred in Sicily (Italy) was studied. The goat cheese flavour was analyzed for the first time by Solid Phase Microextraction (SPME) coupled with Gas chromatography/Mass Spectrometry (GC/MS). The suitability of the analytical method was determined by calculating the coefficients of variation (CV%). Data were proce...

Cheese analogue (Ch A) is processed cheese-like product, a nutritious food, can be healthy and attractive when redesigned to be prepared with the addition of a natural ingredient, being Chlorella vulgaris. This microalga is recognized as a rich source of protein, fatty acids, fiber and ash. C. vulgaris also represents a valuable source of essential vitamins and minerals. Chlorella has health be...

Extracted lycopene oil of tomato peels waste using green-extraction technique may be used as a convenient alternative to butter in processed cheese manufacturing. The effects partial substitution by at ratio 25%, 50%, and 75% were evaluated, comparison with cheeses produced only butter. increased dry matter, ash, content, antioxidant activity, meltability sensorial characteristics cheese. While...