Univ. of Florence -Chemical and nutritional characterization of sheep cheese treated on surface w...

Employer
UNIFI - Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente
Location
Italy
Posted
September 28 2017
Position Type
Full Time
Organization Type
Academia

During ripening, the cheese has to be protected against external microbial agents. This is, usually, carried out by antibiotic polymer aqueous solutions that form on the cheese surface a protective film. The research activities of this project shall provide a trial in an industrial dairy processing plant with sheep cheese at long ripening. Analyses for chemical and nutritional profile of the new dairy products will be carried out. Finally, the sensory quality of cheeses will be evaluated at various aging times in order to verify if the new treatments affect the organoleptic profile.



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