| physicochemical properties of scamorza ewe milk cheese manufactured with different probiotic cultures. | the present study was undertaken to produce functional scamorza cheese from gentile di puglia ewe milk by incorporating probiotic strains into the cheese matrix and to evaluate the physicochemical characteristics of scamorza ewe milk cheese. gentile di puglia ewe bulk milk was used for scamorza cheese production. cheeses were denoted s-co for control scamorza cheese, s-bb for scamorza cheese made using a mix of bifidobacterium longum and bifidobacterium lactis, and s-la for scamorza cheese made ... | 2013 | 23522678 |