Chemical, microbiological, textural, color, and sensory characteristics of pressed ewe milk cheeses with saffron (Crocus sativus L.) during ripening.

Adding saffron to dairy products represents an innovative practice to introduce them to niche markets. This paper represents a contribution to this field, as few studies have evaluated the influence of this spice on general aspects and ripening parameters of cheese. In this work, pasteurized ewe milk pressed cheeses with saffron were made to study… CONTINUE READING