Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters
Abstract
Share and Cite
Lomolino, G.; Zannoni, S.; Vegro, M.; De Iseppi, A. Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters. Dairy 2025, 6, 43. https://doi.org/10.3390/dairy6040043
Lomolino G, Zannoni S, Vegro M, De Iseppi A. Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters. Dairy. 2025; 6(4):43. https://doi.org/10.3390/dairy6040043
Chicago/Turabian StyleLomolino, Giovanna, Stefania Zannoni, Mara Vegro, and Alberto De Iseppi. 2025. "Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters" Dairy 6, no. 4: 43. https://doi.org/10.3390/dairy6040043
APA StyleLomolino, G., Zannoni, S., Vegro, M., & De Iseppi, A. (2025). Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters. Dairy, 6(4), 43. https://doi.org/10.3390/dairy6040043