Effect of the pasture, in different seasons, and of the ripening time on the Caciocavallo Palermitano cheese

Risultato della ricerca: Other

Abstract

The Caciocavallo Palermitano cheese is made processing Cinisara cow milk, which shows very interesting qualitative characteristics (Bonanno et al., 2004). The aim of this research was to study the effect of the pasture, in different seasons, and of different ripening on the yield in cheese after 24 h and on the chemical composition of the Caciocavallo Palermitano cheese
Lingua originaleEnglish
Pagine103-103
Numero di pagine1
Stato di pubblicazionePublished - 2008

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