Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio

Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio

ABSTRACT: This study evaluated the effects of the addition of CaCO3 to milk on cheesemaking, physicochemical, and microbiological composition of free phosphate (FriP) Caciotta cheeses, compared with control cheeses without CaCO3. The addition of CaCO3 did not interfere with the production process bu...

Full description

Saved in:
Bibliographic Details
Main Authors: Flavio Tidona, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Germano Mucchetti, Marcello Alinovi, Margherita Dall'Asta, Gianluca Giuberti, Gianluigi Ardissino, Claudio Cipolat-Gotet, Andrea Summer, Giorgio Giraffa
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Journal of Dairy Science
Subjects:
calcium carbonate
cheese technology
FriP cheese
in vitro simulated digestion
chronic kidney disease
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030225002206
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S0022030225002206

Similar Items