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

Dario Giambalvo; Maria Luigia Alicata; Vincenzo Ilardi; Marco Alabiso; Cristina Giosue'; Giuseppe Maniaci

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

Dario Giambalvo, Maria Luigia Alicata, Vincenzo Ilardi, Marco Alabiso, Cristina Giosue', Giuseppe Maniaci

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 originale	English
Pagine	103-103
Numero di pagine	1
Stato di pubblicazione	Published - 2008

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

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",

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T1 - Effect of the pasture, in different seasons, and of the ripening time on the Caciocavallo Palermitano cheese

AU - Giambalvo, Dario

AU - Alicata, Maria Luigia

AU - Ilardi, Vincenzo

AU - Alabiso, Marco

AU - Giosue', Cristina

AU - Maniaci, Giuseppe

PY - 2008

Y1 - 2008

N2 - 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

AB - 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

KW - cheese

KW - dairy cow

KW - pasture

KW - production season

KW - ripening

KW - cheese

KW - dairy cow

KW - pasture

KW - production season

KW - ripening

UR - http://hdl.handle.net/10447/41069

M3 - Other

SP - 103

EP - 103

ER -

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

Abstract

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